| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
c |
All-purpose flour |
| 1 |
tb |
Cocoa |
| 1/2 |
ts |
Salt |
| 1 |
c |
Buttermilk |
| 1 |
tb |
Vanilla |
| 2 |
oz |
Red food coloring |
| 1 |
ts |
Soda |
| 1 |
ts |
Vinegar |
| 1 |
c |
Milk |
| 1/4 |
c |
Flour |
| 1 |
ds |
Salt |
| 1/2 |
c |
Shortening |
| 1 |
|
Stick margarine |
| 1 |
ts |
Vanilla |
|
|
Fresh grated coconut |
INSTRUCTIONS
FROSTING AND FILLING
Cream shortening and sugar; add eggs and beat well. Sift three times the
flour, salt and cocoa. Combine buttermilk, vanilla and red food coloring.
Alternate adding this to creamed mixture with the flour mixture. Beat well,
folding in soda and vinegar. Bake in 2 well greased and floured 8 inch
layer pans. Bake at 350 degrees for 30 to 35 minutes. Cool on racks.
To make frosting and filling: In a pot heat milk with flour and salt to
make a pudding; set aside to cool. Cream shortening, butter and vanilla;
add to pudding. Beat well. Use between layers and frost cake. Sprinkle with
fresh grated coconut.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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