Favorite Red Velvet Recipe (used for cupcakes below):

1/2 C Shortening

1 1/2 C White Sugar

2 Eggs

2 T Cocoa

4 T Red Food Coloring

1 t Salt

1 t Vanilla Extract

1 C Buttermilk (I use the cultured poweder fridge mix since I don't use buttermilk that often...keeps well and you just make it when you need it)

2 1/2 C Flour

1 1/2 t Baking Soda

1 T Distilled White Vinegar

Grease two 9" Round pans and preheat oven to 350 degrees F. 

Cream shortening and sugar WELL.  Add eggs and beat well.

Make a past of cocoa and red food coloring.  Add to creamed mixture.

Mix salt, vanilla and buttermilk together.  Add alternately the flour and the milk mixture to the creamed mixture.  

Mix soda and vinegar and FOLD into cake batter.  DO NOT BEAT OR STIR NOW!!!

Bake for 30 mins - toothpick should come out clean when done.  Remove from oven and let cool completely before icing.  Cupcakes generally cook for the same time.