| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Shortening |
| 2 | Eggs | |
| 3 | tb | Buttermilk |
| 1 | ts | Baking powder |
| 1 | tb | Vinegar |
| 1 1/2 | c | Sugar |
| 2 | oz | Red food coloring |
| 1 | ts | Salt |
| 2 | c | Flour |
| 1 | ts | Vanilla |
| 1 | ts | Baking soda |
| 5 | tb | Flour |
| 1 | c | Butter |
| 1 | c | Milk |
| 1 | c | Granulated sugar |
INSTRUCTIONS
FROSTING Preheat oven to 350*. Mix vinegar and baking soda and let settle. Beat shortening, sugar, eggs, salt, cocoa, and vanilla until light. Beat in food coloring. Alternately beat in flour and buttermilk. Fold in vinegar and baking soda mixture. Pour into two greased and floured 9" round pans. Bake at 350* for 30 minutes. Cool and split layers, then frost. FROSTING: Cook flour and milk until thick. Set aside until cold. Beat butter and granulated sugar until fluffy. Add milk and flour mixture. Do not beat long. Spread frosting between layers and ice cake. Keep refrigerated. Yield 16 servings The draggling love this, better keep it locked up Posted to Bakery-Shoppe Digest V1 #231 by "Kelly" <[email protected]> on Sep 12, 1997
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