| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 3 | T | Cocoa |
| 1/2 | oz | Red food coloring |
| 1 1/2 | c | Sugar |
| 1/2 | c | Crisco |
| 2 | Eggs | |
| 1 | t | Vanilla |
| 2 | c | Cake flour, sifted |
| 1 | t | Salt |
| 1 | c | Buttermilk |
| 1 | t | Baking soda |
| 1 | t | Vinegar |
| Shortening and flour | ||
| Icing | ||
| 3 | T | Flour |
| 1 | c | Milk |
| 1 | c | Sugar |
| 1/4 | c | Crisco |
| 1/2 | c | Margarine, softened |
| 2 | t | Vanilla |
INSTRUCTIONS
Recipe by: Maxine Stephens Preparation Time: 2:30 From: Ellen <CourtMoss@nova-net.net> Date: Fri, 24 May 1996 08:07:07 -0500 PREHEAT OVEN TO 350F. Grease and flour two 9" round cake pans Combine cocoa and food coloring into a paste; set aside. Cream together sugar and Crisco. Add eggs one at a time to sugar and beat well. Add red paste to sugar mixture and beat well. Mix vanilla into sugar mixture. In separate bowl, combine sifted cake flour and salt; add gradually to sugar mixture. Add buttermilk to batter. In small bowl or ramekin, combine baking soda and vinegar; while foaming, pour into batter. Pour batter into prepared pans; bake 35 minutes. Let cool in pan 10 minute on wire rack; then remove from pan and let cool completely on wire rack before icing. ICING: Cook flour and milk until thick and cool. Cream sugar, Crisco, and margarine together; add to flour/milk paste. Add vanilla and beat thoroughly. Frost cake; shave or grate chocolate on top of iced cake, and keep cake refrigerated until served. Posted to Master Cook Recipes List, Digest #96
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Nutrition (calculated from recipe ingredients)
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Calories: 533
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 50.2mg
Sodium: 647.2mg
Potassium: 186mg
Carbohydrates: 96g
Fiber: 1.3g
Sugar: 65.8g
Protein: 7.2g