| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Egg |
| 2 |
oz |
Red food coloring |
| 2 |
tb |
Cocoa; heaping |
| 1 |
c |
Buttermilk |
| 2 1/4 |
c |
Cake flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Vinegar |
| 3 |
tb |
Flour |
| 1 |
c |
Milk |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
c |
Butter (MUST be butter!!) |
INSTRUCTIONS
FROSTING
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!!!), and blend in. Pour into 3 or 4
greased and floured 8" cake pans. Bake at 350 F. for 24-30 minutes. Split
layers fill and frost with the following frosting.
Frosting: Add milk to flour slowly, avoiding lumps. Cook flour and milk
until very thick, stirring constantly. COOL IT COMPLETELY!! Cream sugar,
butter and vanilla until fluffy. Add to cooked mixture. Beat, high speed,
until very fluffy. Looks and tastes like whipped cream.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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