3 tb Cocoa
1/2 oz Red food coloring
1 1/2 c Sugar
1/2 c Crisco
2 Eggs
1 ts Vanilla
2 c Cake flour; sifted
1 ts Salt
1 c Buttermilk
1 ts Baking soda
1 ts Vinegar
Shortening and flour
Icing
3 tb Flour
1 c Milk
1 c Sugar
1/4 c Crisco
1/2 c Margarine; softened
2 ts Vanilla
Recipe by: Maxine Stephens Preparation Time: 2:30 From: Ellen
CourtMoss@nova-net.net
Date: Fri, 24 May 1996 08:07:07 -0500
PREHEAT OVEN TO 350F. Grease and flour two 9″ round cake pans
Combine cocoa and food coloring into a paste; set aside. Cream together
sugar and Crisco. Add eggs one at a time to sugar and beat well. Add red
paste to sugar mixture and beat well. Mix vanilla into sugar mixture. In
separate bowl, combine sifted cake flour and salt; add gradually to sugar
mixture. Add buttermilk to batter. In small bowl or ramekin, combine
baking soda and vinegar; while foaming, pour into batter.
Pour batter into prepared pans; bake 35 minutes. Let cool in pan 10 minute
on wire rack; then remove from pan and let cool completely on wire rack
before icing.
ICING: Cook flour and milk until thick and cool. Cream sugar, Crisco, and
margarine together; add to flour/milk paste. Add vanilla and beat
thoroughly. Frost cake; shave or grate chocolate on top of iced cake, and
keep cake refrigerated until served.
Yields
8 Servings