| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bobbie – no, Cakes, Cakes – lay, Chocolate, Desserts | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Shortening |
| 1 1/2 | c | Sugar |
| 2 | Eggs | |
| 1/2 | oz | Red food coloring |
| 3 | tb | Cocoa |
| 1 | c | Buttermilk |
| 2 1/2 | c | Cake flour |
| 1 | ts | Salt |
| 2 | ts | Vanilla |
| 1 | ts | Vinegar |
| 1 | ts | Baking soda |
INSTRUCTIONS
Cream shortening and sugar. Add eggs, beating well after each addition. Beat in food coloring and cocoa. Add buttermilk alternately with flour. Beat in salt and vanilla. Stir in vinegar and baking soda. Pur into two 8" round greased baking pans. Bake at 350 F. for 30-35 minutes. Cool. Frost with Icing: Icing: 1 cup cold milk 3 tablespoon flour 1/2 cup butter 1/2 cup shortening 1 cup sugar 1 teaspoon vanilla In a saucepan, stir flour into milk, making a paste. Cook over Low heat until thick, stirring constantly. Remove from heat and set heat and set aside to cool. Beat butter and shortening until well mixed; beat in sugar. Mix in cooled paste. Stir in vanilla. (You can add chopped nuts, if desired.) MC formatting by bobbi744@acd.net ICQ #12099523 Recipe by: Carole Eberly, Lansing City Limits Magazine, July '97 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May 14, 1998
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