1/2 c Shortening
1 1/2 c Sugar
2 Egg
2 oz Red food coloring
2 tb Cocoa; heaping
1 c Buttermilk
2 1/4 c Cake flour
1 ts Salt
1 ts Vanilla
1 ts Baking soda
1 ts Vinegar
FROSTING
3 tb Flour
1 c Milk
1 c Sugar
1 ts Vanilla
1 c Butter (MUST be butter!!)
Cream shortening, sugar and eggs. Make a paste of food coloring and
cocoa. Add to creamed mixture. Add buttermilk alternating with flour
and salt. Add vanilla. Add soda to vinegar (foams!!!), and blend in.
Pour into 3 or 4 greased and floured 8″ cake pans. Bake at 350 F. for
24-30 minutes. Split layers fill and frost with the following
frosting.
Frosting: Add milk to flour slowly, avoiding lumps. Cook flour and
milk until very thick, stirring constantly. COOL IT COMPLETELY!!
Cream sugar, butter and vanilla until fluffy. Add to cooked mixture.
Beat, high speed, until very fluffy. Looks and tastes like whipped
cream.
Yields
12 Servings