| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Diabetic |
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 |
Granulated 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 a;ternately with the flour. Mix soda and vinegar
separately, add last, folding in. DO NOT BEAT after adding soda mixture.
Bake at 350 for 30 minutes. ICING: Boil together milk and flour until
thickened. Let stand until cool. Cream together butter, sugar amd vanilla.
Add milk and flour mix and beat very well. (The longer you beat it the
better it gets)
Recipe by: RUTH BURKHARDT (KKBG35A)
Posted to FOODWINE Digest 27 Jan 97 by Randee Fried <Noellekk@AOL.COM> on
Jan 27, 1997.
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