1/2 cup shortening 1 1/2 cups sugar 2 eggs 2 T cocoa 2 oz red food coloring 1 tsp. vanilla 1 tsp. salt 2 1/2 cups flour 1 cup buttermilk 1 tsp. baking soda 1 T vinegar Preheat oven to 350 F. Butter two - 9 inch round cake pans or three - 8 inch, and line the bottoms of the pans with parchment paper. |
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| With a mixer, cream shortening; beat in sugar gradually and continue beating until light and fluffy. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring. Add the cocoa mixture and the vanilla to the creamed mixture. Combine the salt and flour and add to the creamed mixture alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.) Frost with Cream Cheese Frostin |
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