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Ingredients:
1 tsp Salt
2 large Eggs
1 tsp Vinegar
1 cup Buttermilk
1 tsp Vanilla Essence
2½ cups cake Flour
1 tsp Baking powder
4 tbsp Red food coloring
1 cup Vegetable shortening
1½/2 cups Granulated sugar
1 tsp unsweetened Cocoa powder
For White Frosting
1 cup Milk
2 tbsp Flour
1 tsp Vanilla Essence
1 cup unsalted Butter
1 cup Confectioner''s sugar
Method:
Preheat oven to 350° F (175° C).
In the bowl of a mixer, cream together the shortening, eggs and sugar.
In a separate small bowl, mix together the cocoa and food coloring.
Add the paste to the shortening mixture.
Sift the flour and salt together over parchment. Add to the batter alternately
with the buttermilk in 3 additions.
Add the vanilla essence. Fold in the baking soda and vinegar.
Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an
inserted cake tester comes out clean. Let cool on a cooling rack. Invert the
cakes from the pans.
Cook the flour and milk over medium heat until thickened. Let cool.
In the bowl of an electric mixer, cream together the butter, sugar and vanilla
until light and fluffy. Beat in the flour mixture.
Frost the top of the first layer with frosting and set the second layer on top.
Frost the entire cake with remaining frosting.
Makes 10-12 servings
Tip: If using glass baking pans instead of metal ones, reduce the oven
temperature by 25º F.
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