Red and Green Velvet Cake!
Red and green batters are alternately poured into a sheet pan to give the traditional red velvet cake a new twist. The same wonderful light cocoa flavor permeates both hues. The traditional method of leavening this cake with baking soda, vinegar, and buttermilk is used.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Butter a 9×13-inch baking sheet.

Eggs are added after the vegetable shortening and sugar have been thoroughly blended and creamy in a large bowl.

Once the liquid components are uniform in color and texture, stir in the buttermilk, cocoa powder, salt, and vanilla extract.

Mix the flour with the liquid ingredients by sifting.

Place half of the batter in a different bowl.

Green food coloring should be lightly incorporated into one bowl of batter and red food coloring into the other.