Red Velvet Sheet Cake

• servings: 48
• active time: 10 mins
• total time: 30 minutes

Ingredients

**CAKE:

**COMBINE:

2¼ cups all-purpose flour, sifted

1 tsp salt ( set aside )

**MIX:

2 Tbsp Cocoa

2 oz red food coloring ( set aside )

**CREAM:

½ cup butter

1½ cups sugar

**ADD:

2 large eggs

**COMBINE:

1 cup water

4 Tbsp SACO Cultured Buttermilk Blend

1 tsp vanilla extract

1 tsp Kahlua Liqueur (optional)

**FOLD IN:

1½ tsp white vinegar

1 tsp baking soda

**FROSTING**

1 cup milk

¼ cup flour

2 sticks butter

1 cup sugar

2 tsp vanilla extract

Directions

**CAKE:

PREHEAT: Bake to 350°F Prepare 11 x 17 sheet cake pan with shortening and flour or baking spray.

Combine the sifted flour and salt.Set aside

In a separate bowl combine the cocoa and food coloring, stirring until smooth.

Set aside.

1. Cream together the shortening and sugar, beating for 4-5 minutes at medium speed, until fluffy. Add the eggs, one at a time, beating for at least 30 seconds after each addition.

2. Add the cocoa/food coloring mixture.

3. Mixing until color is somewhat uniform.

4. Combine water, Saco Buttermilk Blend, vanilla, and Kahlua.

5. At low speed, alternately add the flour mixture and the buttermilk mixture to the sugar mixture. DO NOT OVERBEAT.

6. In a small bowl, mix the vinegar with the baking soda. Stir briefly to mix. Fold into cake batter. Blend well.

7. _DO NOT BEAT.

8. Pour batter into prepared cake pan.

Bake for 20 minutes or until cake tester comes out clean.

Allow cake to cool before frosting.

**FLUFFY WHITE FROSTING;

Cook the milk and flour in a heavy saucepan until very thick.

Cool, covered, in refrigerator until very cold.

Beat 2 sticks butter and 1 cup sugar for 8 minutes.

Add the chilled milk/flour paste and beat for another 4 minutes.

Add the vanilla in the last beating.

Frost Red Velvet Sheet cake when cooled.

Chill.