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