Velvet Red Red Velvet Cake Recipe courtesy of St. James Winery

Frosting Ingredients: 1 cup St. James Winery Velvet Red Wine 1 cup sugar 1 cup margarine 5 tbsp flour 2 tsp vanilla Cake Ingredients: 1/2 cup margarine 1 1/2 cups sugar 1/4 tsp salt 2 eggs 2 tsp vanilla 2 tbsp cocoa 2 1/2 cups flour 1 tsp baking soda 2 oz. red food coloring 1 tsp vinegar 1 cup buttermilk Cake Method: Cream sugar and butter. Add eggs. Beat 1 minute. Make paste of cocoa and food coloring and add to the mixture. Combine buttermilk, salt, vanilla and add with flour to the mixture. Mix well after each addition. In a small dish mix baking soda with vinegar until it fizzes. Add to batter. Pour into 2 well greased 9 inch cake pans. Bake at 350 for 30 to 40 minutes. Ice cake when cooled. Frosting Method: Make paste of flour and wine. Boil until thick, stirring constantly. Remove from stove. Cool covered. Wipe lid so no moisture gets into mixture. Cream butter and sugar, then add vanilla. Beat and gradually spoon cooled flour and wine mixture into creamed mixture. Beat well after each addition. Mixture should look like whipped cream.