Red Velvet Cake

Of course we have all enjoyed Mom's oh-so-yummy red velvet cake on our birthdays, traditionally served on the pink depression plate. As an interesting aside, Elaine (our neighbor on the corner in Provo) was the daughter of Charlie and Priscilla Jenson who had lived there for some time. The plate was Priscilla's, and after she passed away, Elaine gave Mom the plate. Here is Mom's version of the recipe...

Cream:
1/2 c. butter
1 1/2 c. sugar
2 eggs

Mix the following into a paste, then beat into the creamed mixture:
1/4 c. cocoa
1/2 oz. red food coloring
2 T hot water

(In a glass measuring cup) mix together:
1 t. salt
1 t. vanilla
1 c. buttermilk (or buttermilk substitute - stir 1 T. vinegar into 1 c. regular milk)

Alternate adding the salt/vanilla/buttermilk mixture and 2 1/2 c. flour to the cocoa/cream mixture, beating together each time.

Mix together then fold into cake batter:
1 t. baking soda
2 T. vinegar
Prepare three 8" (or two 9" Note to Alison, 2020 edition: those crappy pans you have are 9" so use only two unless you buy new ones) round pans - spray with Pam and sprinkle with flour. Then pour cake mix evenly into the three pans. Bake at 350º for 30 minutes.

Red Velvet Frosting:
Cook the following on the stove on medium-low setting, whisking constantly until very thick:
5 T. flour
1 c. milk

Put in fridge or freezer until cold.

Cream:
1 c. sugar
1 c. butter
1 t. vanilla

Add to flour mixture and beat until it looks like whipped cream.

Let the cakes cool on racks, then ice and stack!