Red cake
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 1½ | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 3 | tablespoons | Cocoa |
| 1 | ounce | Bottle of red food coloring |
| 2 | cups | Sifted flour |
| 1 | cup | Butter milk |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Vinegar |
| 1 | teaspoon | Baking soda |
| 1 | cup | Milk |
| 8 | teaspoons | Flour |
| ½ | pounds | Real butter |
| 1 | cup | Sugar |
| 1 | teaspoon | Vanilla |
Directions
ICING INGREDIENTS
Cream together shortening, 1½ c. Sugar, 2 eggs, 1 t. vanilla. Then in a small seperate bowl make a paste out of the cocoa and red food coloring mixed with one food coloring bottle full of water. Mix well into creamed mixture. Then alternately mix in sifted flour and buttermilk. Add salt and mix well. Then in a small seperate bowl mix vinegar and baking soda. Mix into batter when it quits foaming.
Split batter into 3 or 4 equal quantities (depending on whether you want 3 or 4 layers) and bake in greased round pans at 350 for 20 min.
ICING
Heat over medium heat milk and flour until thick. Cool completely then beat in butter, 1 c. sugar and 1 t. vanilla. Beat till fluffy.
For a while it may seem as though it's not turning out well, but stick to it. You'll know when it's done just keep beating it with electric mixer. Ice only between the layers and the top. Don't do the sides. Store covered in refridgerator.