| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1 1/2 |
c |
Sugar |
| 1/4 |
c |
Red food coloring |
| 2 |
tb |
(heaping) cocoa |
| 1 |
c |
Buttermilk |
| 2 1/4 |
c |
Cake flour |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Vinegar |
| 2 |
|
Eggs |
| 1 |
|
Frosting: |
| 3 |
tb |
Flour |
| 1 |
c |
Milk |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
c |
Butter, must be butter |
INSTRUCTIONS
Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa.
Add to creamed mixture. Add buttermilk alternating with flour and salt. Add
vanilla. Add soda to vinegar (foams!!!), Blend in.. Pour into 3 or 4
greased and floured 8" cake pans. Bake at 350 24-30 minutes. Split layers
fill and frost with the following frosting.
FROSTING Add milk to flour slowly, avoid lumps. Cook flour and milk 'til
very thick, stirring constantly. COOL!! Cream sugar, butter and vanilla
'til fluffy. Add to cooked mixture. Beat, high speed, 'til very fluffy.
Looks and tastes like whipped cream.
Posted to recipelu-digest Volume 01 Number 538 by P&S Gruenwald
<sitm@ne.infi.net> on Jan 15, 1998
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