| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Salt |
| 2 1/2 |
c |
Flour, all purpose; sifted 2 to 3 times |
| 1 |
ts |
Baking soda |
| 1 1/2 |
c |
Sugar |
| 1/4 |
c |
Food coloring, red |
| 2 |
tb |
Cocoa |
| 1 |
c |
Buttermilk |
| 1 |
tb |
Vinegar |
| 1 |
c |
Milk |
| 5 |
ts |
Flour, all purpose |
| 1 |
c |
Butter |
| 1 |
c |
Sugar, powdered; sifted |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CAKE
FROSTING
CAKE: Cream shortening and sugar till fluffy. Add eggs and beat 1 minute.
Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding
flour and milk mixtures to batter. Combine soda and vinegar in cup and add
to cake batter. Bake in (2) 9" cake pans at 350°F for 25 to 30 minutes.
Cool on cake racks.
FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter,
sugar and vanilla with mixer. Add flour and milk mixture a little at a time
(make ahead of cake so that it has plenty of time to cool). Beat well.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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