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1.Simply cream butter, shortening and sugar
together until light and fluffy, then beat in
eggs one at a time, making sure to beat well
after each addition. 2.Mix in vanilla and food
coloring. Sift together flour, soda, salt and
cocoa. 3.Add to creamed mixture alternately
with buttermilk and pour into greased and
floured 10 inch tube pan. 4.Bake at 350 until
cake tests done, about 1 hour. 5.Cool in pan
10 minutes then transfer to serving plate and
spread with frosting. Top with crumbled red
velvet cake left overs.
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