Cream Cheese Icing

1 8oz package cream cheese
1 stick butter
Blend together in mixer for two minutes.

Make sure all cream cheese is blended with butter -- scrape sides of mixer down.

Add 1 pound of sifted powdered sugar (all at once) and 3 teaspoons of flavoring. (Suggestion: vanilla and/or almond). Slowly cream just until blended. Never over-mix cream cheese icing. If the consistency is too thin, add more powdered sugar 1/2 cup at a time.

Any nut of your choice can be added to the finished icing. (Suggestion: pecans or walnuts -- toasting the nuts gives a totally different flavor. I prefer untoasted!)

Red Velvet Cake

1 1/2 cup sugar (granulated)
1/2 cup shortening
2 eggs
2 tablespoons cocoa
2 ounces red food color
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla
2 1/2 cups cake flour
1 tablespoon vinegar (apple cider)
1 1/2 teaspoon baking soda

Cream the shortening and sugar, add eggs and mix. Mix cocoa and color. Add to creamed mixture. Mix salt and vanilla into buttermilk. Add alternately with fourl to creamed mixture. Mix well after each addition.

Mix baking soda and vinegar together. Gently fold into the butter mixture -- it foams so use a large bowl.

Bake 40 minutes at 350 degrees.