| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Shortening |
| 1 1/2 | c | Sugar |
| 2 | Eggs | |
| 2 | oz | Red food coloring |
| 1 | tb | Cocoa (up to 3) |
| 1 | c | Buttermilk |
| 1/2 | ts | Salt |
| 2 | c | Cake flour |
| 1 | ts | Vanilla extract |
| 1 | ts | Baking soda |
| 1 | ts | Vinegar |
| 3/4 | ts | Almond extract (opt.) |
INSTRUCTIONS
Preheat oven to 350 F. Cream shortening and sugar; blend in eggs, one at a time. Make a paste of red food coloring and cocoa. Add to creamed mixture. Add buttermilk and salt alternately with the flour. Stir in vanilla. Add baking soda, vinegar and almond extract. Divide batter between 2 (10-inch) round, ungreased layer pans and bake 30 minutes. Cool. FROSTING: Cook together: 4 1/2 Tbs. flour and 1 cup milk over medium heat, stirring constantly to avoid lumps. Cool. IN separate bowl cream 1 cup sugar, 1 cup butter and 1 tsp. vanilla until lightly fluffy. Blend creamed mixture and cooled cooked mixture together, mixing until fluffy. Posted to Bakery-Shoppe Digest V1 #192 by "William & Evelyn Hall" <wchall@nevia.net> on Aug 16, 1997
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