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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I got this recipe from a friend's mother-not sure where she got it. The cake is not very sweet, nor is the frosting. The color of the cake is very surprising. It calls for 2 bottles of red food coloring. This can be expensive, so it is possible to use one, fill the bottle back up with water and pour that in. The color is not as intense, but it works. Ingredients:
1/2 cup shortening |
1 1/2 cups sugar |
2 eggs |
1 teaspoon vanilla |
2 1/4 cups flour |
2 tablespoons cocoa |
3/4 teaspoon salt |
1 cup buttermilk |
1 teaspoon baking soda |
1 tablespoon vinegar |
2 (2 ounce) bottles red food coloring |
1 cup milk |
3 tablespoons flour |
1/2 cup margarine |
1/2 cup shortening |
1 teaspoon vanilla |
powdered sugar |
Directions:
1. For the cake, first sift together the dry ingredients in a medium bowl.
2. In large bowl, cream together shortening, sugar, eggs, and vanilla.
3. Dissolve baking soda and vinegar in buttermilk.
4. In three additions each, add the buttermilk mixture and the dry mixture to the shortening mixture, alternating.
5. Stir in red food coloring. Pour into a greased and floured 9x13 pan or two layer cake pans.
6. Bake at 350 for 25 minutes. Cool completely.
7. For the frosting, cook the milk and flour in a small saucepan over medium heat. Cook until thicker than gravy. Cool.
8. Beat together margarine, shortening, and vanilla. Mix in the flour mixture.
9. Beat in enough powdered sugar to make a good spreading consistency and desired sweetness.
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