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1/2 c Shortening
1 1/2 c Sugar
2 Eggs
2 oz Red food coloring
2 tb Cocoa
2 1/4 c Flour
1 ts Salt
1 c Buttermilk
1 ts Vanilla
1 tb Vinegar
1 ts Baking soda
FROSTING
1 1/4 c Milk
3 tb Corn starch
1 c Sugar
1 c Shortening
1 ts Vanilla
From: Larry Hawley hawley@solstice.jpl.nasa.gov
Date: 23 Mar 1994 17:18:25 -0500
My wife, Veleda, makes this cake for birthdays and other special occasions.
Cream shortening and sugar in mixer bowl. Add eggs and beat until light
and fluffy. In a separate bowl mix red food coloring and cocoa. Add to
sugar mixture. Beat well. Add flour and salt alternately with butter- milk
and vanilla. Continue beating. Add vinegar and soda. Mix until well
blended. Divide batter between two nine inch greased and floured pans. Bake
30 minutes at 350F. Cool.
FROSTING: Mix cornstarch with 1/4 cup milk. Add remaining cup milk and
cook over medium heat until thick. Pour into shallow plate, cover with
plastic wrap so crust will not form, refrigerate until cold. Cream sugar
and shortening, add vanilla, mix until very light. Add cooled thickening a
spoonful at a time and continue mixing until consistency of whipped cream.
FINAL ASSEMBLY: Split each cake layer in half, frost between three layers
and on top of cake.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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