1/2 C Crisco®
2 Eggs
1 Tbsp Cocoa
1 C Butter Milk
1/2 Tsp Vanilla Extract
1 Tsp Baking Soda
1 1/2 C Sugar
2 C Swans Down® Cake Flour
1 Tsp Salt
2 Oz Red Food Coloring
1/2 Tsp Almond Extract
1 Tbsp Vinegar
--Red Velvet Icing--
1 C Milk
1/4 C Flour
1 Ds Salt
1 Tsp Vanilla Extract
1/2 C Crisco®
1/4 Lb Margarine
1 C Sugar
1 Tsp Almond Extract
Desugared Oreo® Cookies

1. Cream Crisco, sugar and eggs. Sift cake flour, cocoa and salt together
   3 times. Add alternately with buttermilk to Crisco mixture.
2. Add food coloring, flavorings and soda mixed with vinegar. Pour into greased a floured cake pans and bake at 350° F for 25 to 30 minutes.
3. Test for doneness. Cool. Frost with:
   
   --RED VELVET ICING--
   
   Cook milk, flour and salt over low flame to pudding stage. Cool in
   refrigerator. Cream Crisco, oleo and sugar. Add flavorings. Add
   mixture to cooled pudding mix. Beat until Smooth. Add desugared,
   crumbled Oreo cookies. Spread between layers and then ice thickly on
   the top and sides of cake. Refrigerate until ready for special
   occasion.