Red cake

Yield: 1 Cake

Measure Ingredient
½ cup Shortening
1½ cup Sugar
2 \N 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


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.


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.

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