–CAKE–
1/2 c Shortening
2 Eggs
1 ts Vanilla
1 ts Salt
2 1/2 c Flour, All-Purpose, Sifted *
1 ts Baking Soda
1 1/2 c Sugar
1/4 c Food Coloring, Red
2 tb Cocoa
1 c Buttermilk
1 tb Vinegar
FROSTING
1 c Milk
5 ts Flour, All-Purpose
1 c Butter
1 c Sugar, Powdered, Sifted
1 ts Vanilla
* Flour should be sifted 2 to 3 times.
——
CAKE: Cream shortening and sugar till fluffy. Add eggs and beat 1 minute.
Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding
flour and milk mixtures to batter. Combine soda and vinegar in cup and add
to cake batter. Bake in (2) 9″ cake pans at 350?F for 25 to 30 minutes.
Cool on cake racks. FROSTING: Cook milk and flour until thick; cool in
fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk
mixture a little at a time (make ahead of cake so that it has plenty of
time to cool). Beat well.
Yields
12