| 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" <winston@adams.net> on
Sep 12, 1997
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