Red Velvet Cake - Best Crockpot Recipe

8 servings
3/4cup sugar
3 tablespoons vegetable shortening
1 egg
1 teaspoon vanilla
1 bottle (1 ounce) red food color
1/4 cup unsweetened cocoa
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
11/2 teaspoons white distilled vinegar
Buttercream Frosting (recipe)

Per Serving:
Calories: 265% calories from fat: 21 Protein (gm): 3.4 Carbohydrate (gm): 48.8 Fat (gm): 6.3 Saturated fat (gm): 1.6 Cholesterol (mg): 27.2 Sodium (mg): 185

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 1.0

1. Beat sugar and shortening until well blended in large bowl. Add egg and vanilla, blending well; beat in food color and cocoa until well blended. Mix in combined flour, baking soda, and salt alternately with combined buttermilk and vinegar, beginning and ending with dry ingredients.
2. Pour batter into greased and floured 1-quart soufflé dish; place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 2 to 23/4hours; remove to wire rack and cool 10 minutes. Invert onto rack and cool; frost with Buttercream Frosting.