Original Red Velvet Cake With Frosting

-RUTH BURKHARDT (KKBG35A)
-CAKE
- 1/2 cup Butter

1 1/2 cup Fructose

2 Eggs

2 tablespoon Cocoa

2 ounce Red Food Coloring

1 teaspoon Vanilla

1 teaspoon Salt

1 cup Buttermilk

2 cup Flour

1 tablespoon Vinegar

1 teaspoon Baking Soda

-FROSTING
- 1 cup Milk

5 tablespoon Flour

1 cup Butter

1 cup Granulated Fructose

1 teaspoon Vanilla

CAKE: Cream together butter, fructose and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, add last, folding in. DO NOT BEAT after adding soda mixture. Bake at 350 for 30 minutes. ICING: Boil together milk and flour until thickened. Let stand until cool. Cream together butter, fructose and vanilla. Add milk and flour mix and beat very well. (The longer you beat it the better it gets)