Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Cocoa |
| ½ ounce | Red food coloring |
| 1½ cup | Sugar |
| ½ cup | Crisco |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 2 cups | Cake flour; sifted |
| 1 teaspoon | Salt |
| 1 cup | Buttermilk |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Vinegar |
| \N \N | Shortening and flour |
| \N \N | Icing |
| 3 tablespoons | Flour |
| 1 cup | Milk |
| 1 cup | Sugar |
| ¼ cup | Crisco |
| ½ cup | Margarine; softened |
| 2 teaspoons | Vanilla |
Recipe by: Maxine Stephens Preparation Time: 2:30 From: Ellen <CourtMoss@...>
Date: Fri, 24 May 1996 08:07:07 -0500 PREHEAT OVEN TO 350F. Grease and flour two 9" round cake pans Combine cocoa and food coloring into a paste; set aside. Cream together sugar and Crisco. Add eggs one at a time to sugar and beat well. Add red paste to sugar mixture and beat well. Mix vanilla into sugar mixture. In separate bowl, combine sifted cake flour and salt; add gradually to sugar mixture. Add buttermilk to batter. In small bowl or ramekin, combine baking soda and vinegar; while foaming, pour into batter.
Pour batter into prepared pans; bake 35 minutes. Let cool in pan 10 minute on wire rack; then remove from pan and let cool completely on wire rack before icing.
ICING: Cook flour and milk until thick and cool. Cream sugar, Crisco, and margarine together; add to flour/milk paste. Add vanilla and beat thoroughly. Frost cake; shave or grate chocolate on top of iced cake, and keep cake refrigerated until served.
Posted to Master Cook Recipes List, Digest #96