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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This ruby-red cake with it's lovely cream cheese frosting has become my signature dessert. I can't go to any family function without it. The cake is very moist with a buttery chocolate taste. Ingredients:
1/2 cup shortening |
1-1/2 cups sugar |
2 eggs |
1 bottle (1 ounce) red food coloring |
3 teaspoons white vinegar |
1 teaspoon butter flavoring |
1 teaspoon vanilla extract |
2-1/2 cups cake flour |
1/4 cup baking cocoa |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup buttermilk |
frosting: |
12 ounces cream cheese, softened |
3/4 cup butter, softened |
5-2/3 cups confectioners' sugar |
4-1/2 teaspoons vanilla extract |
Directions:
1. In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake. Yield: 12 servings.
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