CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Cakes |
12 |
Servings |
INGREDIENTS
1 1/2 |
c |
Sugar |
1 |
c |
Butter |
3 |
|
Eggs |
1 |
tb |
Butter extract |
2 |
oz |
Red food coloring |
2 1/2 |
c |
Cake flour |
2 |
tb |
Cocoa |
1 |
c |
Buttermilk |
1 |
ts |
Baking soda |
1 |
ts |
Vinegar |
INSTRUCTIONS
Recipe by: Shirley Edmund From: Jackie Bordelon <jbord@premier.net>
Date: Thu, 23 May 1996 19:20:49 -0500
Cream butter and sugar until very light and fluffy. Add eggs, one at a
time, beating well after each addition. Then add both extract and
coloring. Mix flour and cocoa, be sure all cocoa lumps are mashed; then
add this to the butter mixture. Stir real well; add buttermilk, again
mixing well. Combine soda and vinegar in a small cup and pour over batter
mixture; mix real well. Pour in pans. Bake at 350 degrees for 25 minutes.
Let cake cook completely before frosting.
Posted to Master Cook Recipes List, Digest #96
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