1/2 c Shortening
1 1/2 c Sugar
2 Eggs
1 ts Vanilla
3 tb Cocoa
1 oz Bottle of red food coloring
2 c Sifted flour
1 c Butter milk
1 ts Salt
1 tb Vinegar
1 ts Baking soda
ICING INGREDIENTS
1 c Milk
8 ts Flour
1/2 lb Real butter
1 c Sugar
1 ts Vanilla
Cream together shortening, 1 1/2 c. Sugar, 2 eggs, 1 t. vanilla. Then
in a small seperate bowl make a paste out of the cocoa and red food
coloring mixed with one food coloring bottle full of water. Mix well
into creamed mixture. Then alternately mix in sifted flour and
buttermilk. Add salt and mix well. Then in a small seperate bowl mix
vinegar and baking soda. Mix into batter when it quits foaming.
Split batter into 3 or 4 equal quantities (depending on whether you
want 3 or 4 layers) and bake in greased round pans at 350 for 20 min.
ICING
Heat over medium heat milk and flour until thick. Cool completely
then beat in butter, 1 c. sugar and 1 t. vanilla. Beat till fluffy.
For a while it may seem as though it’s not turning out well, but
stick to it. You’ll know when it’s done just keep beating it with
electric mixer. Ice only between the layers and the top. Don’t do the
sides. Store covered in refridgerator.
Yields
1 Cake