| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1/4 |
c |
Red food color (2-oz) |
| 1 |
c |
Buttermilk |
| 2 1/4 |
c |
Flour |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Cocoa |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1 |
tb |
Vinegar |
| 5 |
tb |
Flour |
| 1 |
c |
Milk |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
c |
Butter; softened |
INSTRUCTIONS
RED CAKE ICING
From: Lisa Burnham <lburnham@golden.ncw.net>
Date: 29 May 1994 14:08:02 -0700
Heat oven to 350. Grease and flour two 9" cake pans. Cream shortening
and sugar. Add eggs and continue beating hard. Make a paste of food
coloring and cocoa, add to mixture and continue to beat hard. Add salt and
flour alternately with buttermilk. Add vanilla and beat hard. Add vinegar
to soda, then BLEND into mixture (don't beat). Pour into greased and
floured cake pans and bake 20 - 30 minutes.
Red Cake Icing: Cook flour and milk until extremely thick. Cool.
Meanwhile, cream sugar, butter, and vanilla until fluffy. When flour
and milk mixture has cooled, add to creamed ingredients and beat until
smooth.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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