| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Chocolate |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
tb |
Cocoa |
| 2 |
oz |
Red food coloring |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Salt |
| 1 |
c |
Buttermilk |
| 2 |
c |
Flour |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Baking soda |
| 1 |
c |
Milk |
| 5 |
tb |
Flour |
| 1 |
c |
Butter |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CAKE
FROSTING
CAKE: Cream together butter, sugar and eggs. Make a paste of cocoa and
food coloring. Add the paste to the creamed mixture. Mix salt and vanilla
in buttermilk and add alternately with the flour. Mix soda and vinegar
separately, add last, folding in. DO NOT BEAT after adding soda mixture.
Bake at 350 degrees for 30 minutes.
ICING: Boil together milk and flour until thickened. Let stand until cool.
Cream together butter, sugar and vanilla. Add milk and flour mix and beat
very well. (The longer you beat it the better it gets.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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