Bye to Buttermilk

I finished my container of hard buttermilk powder.
I celebrated by having a piece of cake.

Red Velvet Cake

1 oz. red food coloring
1 oz. water
2-3 T. cocoa or Nestle's Quick cocoa mix
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 c. buttermilk
scant 1 t. salt
2 1/4 c. cake flour
1 t. vanilla
1T. vinegar
1 t. soda

Preheat oven to 350. Grease and flour two nine inch cake pans or just spray with Pam.
 
In a small bowl mix the food coloring, water and cocoa. Set aside. In a large mixing bowl, cream together shortening and sugar. Beat eggs into colored cocoa mix and then add to shortening and sugar. Beat until mixed well. Add buttermilk, flour, salt and vanilla. Mix. Stir in vinegar and soda. Pour into prepared pans. Bake for 30 mins. Remove from oven and let cool for 15 mins. remove from pans. Let cool completely.

Velvety Frosting

1/2 c. flour
1 1/2 c. milk
1 1/2 c. sugar
1.1/2 c. butter, softened
1 T. vanilla

Lightly spoon flour into measuring cup; level off. In medium saucepan, combine flour and milk. Cook over medium heat until mixture is very thick, stirring constantly. Cover surface with plastic wrap; cool completely. In large bowl, beat sugar and butter until light and fluffy. Gradually add flour mixture by tablespoonfuls, beating at high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 c. frosting between layers.