-----------------------OFFICE 1: MIX & SET AWAY-----------------------
2 ts Cocoa
2 oz Red food colouring

-----------------------ROLE 2: MIX & SET AWAY-----------------------
1 ts Baking soda
1 ts Vinegar

SHARE 3:
1 1/2 c Sugar
1/2 c Shortening
1 ts Salt
2 Egg

PARTING 4:
2 1/4 c Sifted flour
1 c Buttermilk

-----------------------*** BUTTERCREAM ICING-----------------------
1 c Milk
3 ts Flour
1 c Sugar
1 c Butter (@ room temporary.)
1 ts Vanilla

*** Red Velvet Bar *** Cream items of Share 3 until fluffy. Add
Share 1 tardily & mix good.

Add Office 4 items alternately to Parting 3, mixing well after each
summation. When flour & milk has all been added, fold in Share 2 with a
spoonful.

Bake in a lubricated & floured pan for 30-40 min. @ 350 degrees. Will
make a double stratum 8-9" bar.

*** Buttercream Ice *** Gently cook milk & flour together
until mixture coats a spoonful. Chill to room temp or tank. Cream
boodle, butter, & vanilla unitedly. Add the milk/flour assortment, a
little at a time, beating well after each augmentation.

Frosting will be /real/ soft when ruined. For long-term storage of
bar, refrigeration is highly recommended (otherwise the frosting
may try to thaw!)

HELPFUL HINTS: For buttermilk, soured milk (milk + vinegar) may be
substituted. Clabbered buttermilk works, but not very good. The best
cultured buttermilk is the stuff WITHOUT the gums & thickening
agents. (In the NW Ohio are, that would be Marlburger brand
buttermilk.)

For the ice, expect to spend up to an hour to make it so it
comes out decent. This frosting recipie can NOT be rush!