1/2-cup shortening (3/4-cup)
1 1/2-cups sugar (2 1/4-cups)

Add:

1-tsp. vanilla (1 1/2-tsp.)

2-ounces red food coloring (3-ounces)

2-eggs, Cream well. (3-eggs)

Sift together 3 times:

2-cups sifted cake flour (3-cups)

1-tbsp. cocoa (1 1/2-tbsp.)

Add to creamed mixture alternately with 1-cup (1 1/2-cups) buttermilk, beginning and ending with flour. Dissolve 1-tsp. (1 1/2-tsp.) soda in 1-tbsp. (1 1/2-tbsp.) vinegar. Fold into batter. Blend well. Pour into 2 greased and floured 9-inch cake pans. Bake 30 minutes at 350 degrees. If I want to make a small cake, I use the amounts of the ingredients as listed; however, sometimes I like to make 2 (10-inch) layers for a nice big cake. When I do that I use the amounts listed in parentheses.

Combine:

1/4-cup flour (1/4-cup + 1/8-cup)

1-cup milk (1 1/2-cups)

Cook until thickened. I use the microwave to cook this that way it doesn’t scorch. Set aside to cool. If I am in a hurry, I cover the pudding with Saran wrap and cool it in the refrigerator.

1-stick margarine (1 1/2-sticks)

1/2-cup shortening (3/4-cup)

1-cup sugar (1 1/2-cups)

Cream until fluffy. I usually beat this until the sugar is dissolved that way the icing isn’t gritty from the sugar. Add cooled pudding slowly. Spread over cake. My children always seem to request this for their birthday cakes. I got the recipe from a cookbook that Goldie brought me from Kentucky when they went to the Kentucky Derby.

3-cups sugar

3/4-cup shortening

1/2-cup butter

1-tbsp. vanilla

1-(3 ounce) bottle red food coloring

7-eggs

3-cups unsifted flour

1-tsp. baking powder

1/4-tsp. salt

1/2-cup cocoa

3/4-cup milk

Cream sugar, shortening, butter, vanilla, food coloring, and eggs. Add sifted dry ingredients alternately with milk. Bake in large greased and floured tube pan for 1 and 1/2 hours in a preheated 275 degree oven. Cool 15 minutes. Turn out of pan to cool for icing.

Cream together 1-(8 ounce) pkg. cream cheese, 1/2-box of confectioner’s sugar plus 2-tablespoons, 1-teaspoon vanilla, and 1/2-stick butter ( softened). Sometimes I frost this cake with the Waldorf-Astoria Red Velvet cake icing on the previous recipe. I found this recipe in the newspaper and tried it because my family loves red velvet cake and they also love pound cakes. This is a very moist cake and it is easier to make than the regular cake. I have made it many times, and have made it for Cuatro to take back to A & M with him.

1-box yellow cake mix

5-eggs

1/2-cup oil

1-cup buttermilk

2-tbsp. cocoa

2-ounces red food coloring

Combine cake mix, eggs, oil, buttermilk, cocoa, and food coloring. Bake according to cake box instructions. Frost with cream cheese frosting above or Waldorf-Astoria Red Velvet cake frosting.