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Red Velvet Cake:

  1 cup shortening
  2 eggs
  1.5 cups sugar
  1 tsp cocoa powder
  4 tbsp red food coloring
  2.5 cups cake flour
  1 tsp salt
  1 cup buttermilk
  1 tsp vanilla
  1 tsp baking soda
  1 tsp vinegar

Preheat to 350 degrees.
Cream shortening, eggs, and sugar together in mixer.
In small bowl, mix cocoa and food coloring into a paste.
Add paste to mixer.
Sift flour and salt together.
Add flour mixture and buttermilk, alternating, in 3 steps.
Add vanilla.
Fold in baking soda and vinegar.
Bake for 30 minutes in two 9" round pans.
Prepare frosting while cake bakes.
When cool, assemble 2-layer cake with frosting.

Red Velvet Cake Frosting:

  2 tbsp flour
  1 cup milk
  1 cup butter
  1 cup confectioners' sugar
  1 tsp vanilla

Mix flour and milk and cook over medium heat until thick.
Cream butter, sugar, and vanilla together until fluffy.
Beat in cooled flour and milk mixture.

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Raspberry Cheesecake Brownies:

  2 oz unsweetened chocolate
  4 oz bittersweet chocolate
  1 stick butter
  1.25 cups + 1 tbsp sugar
  0.75 tsp salt  
  1.5 tsp vanilla
  12 tbsp flour
  1.5 cups raspberries

Preheat to 350 degrees.
Melt chocolate with butter in double boiler and let cool.
Whisk in 1.25 cups sugar.
Whisk in eggs, one at a time.
Whisk in salt and vanilla.
Whisk in flour until just combined.
Spread evenly in 13"x9" pan.
Prepare cheesecake batter and spread over brownie batter. 
Place raspberries in cheesecake batter and sprinkle with 1 tbsp sugar.
Bake for 35-40 minutes, and chill overnight.

Cheesecake batter:

  8 oz cream cheese
  2/3 cup sugar
  1 egg
  2 tsp lemon juice
  2 pinches salt 
  0.5 tsp vanilla
  2 tbsp flour

Cream sugar and cream cheese together until fluffy.
Beat in egg, lemon, salt, and vanilla.
Beat in flour.