Red Velvet Cake

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Cream together 3/4 cup Crisco and 2 1/4 cup sugar in a large bowl until light and fluffy, about 3-4 minutes.

Add 3 eggs one at a time to the creamed mixture, beating well after each addition. Mix in 1 1/2 tsp vanilla extract.

Combine 3 3/8 cup flour, 1 1/2 tsp salt, and 3 tablespoons cocoa powder in a separate bowl. Whisk together.

Alternately add the dry mixture and 1 1/2 cup buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir gently until just combined.

Mix 1 1/2 tsp vinegar with 1 1/2 tsp baking soda in a small bowl until it fizzes. Pour this mixture into the batter along with 3 oz red food coloring, folding gently until the batter is evenly red.

Divide batter evenly between the prepared pans. Bake at 350°F for 30-35 minutes until a toothpick inserted in the center comes out clean.

Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the frosting by whisking 3 tablespoons flour with 1 cup milk in a saucepan over medium heat until thickened, about 3-4 minutes. Set aside to cool.

Cream 1 cup butter and 1 cup sugar together in a bowl until light and fluffy, about 3-4 minutes. Beat in the cooled flour mixture until smooth.

Stir in 1 tsp vanilla extract to the frosting and mix until fully incorporated.

Place one cooled cake layer on a serving plate and spread frosting over the top. Place the second layer on top and frost the top and sides of the cake.