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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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We have five birthdays in our family in September, and they all request this cake! The recipe comes from my husband's Aunt Edith and makes a cake that's pretty and delicious. Ingredients:
1/2 cup shortening |
1-1/2 cups sugar |
2 eggs |
1/4 cup (2 ounces) red food coloring |
3 tablespoons baking cocoa |
2-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
1 tablespoon vanilla extract |
1 tablespoon vinegar |
fluffy white frosting: |
1 cup milk |
5 tablespoons king arthur unbleached all-purpose flour |
3/4 cup butter |
4 tablespoons shortening |
1-1/2 cups sugar |
2 teaspoons vanilla extract |
Directions:
1. In a large bowl, cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine food coloring and cocoa; add to creamed mixture. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in vanilla and vinegar.
2. Pour into two waxed paper-lined 9-in. round baking pans. Bake at 350° for 35 minutes or until toothpick inserted near center comes out clean.
3. For frosting, whisk together milk and flour in a saucepan. Cook, stirring constantly, until thick (like paste), about 5 minutes. Cool. Place in a bowl with remaining ingredients. Beat at high speed until consistency of whipped cream. Frost one cake layer; top with second layer and frost entire cake. Yield: 12 servings.
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