Ingredients
2tbspunsweetened cocoa powder
2ozred food coloring
1cupbuttermilk
1tspsalt
1tspvanilla extract
½cupshortening
1½cupswhite sugar
2eggs
2½cupsall purpose flour,sifted
1½tspbaking soda
1tspwhite vinegar
1cupmilk
5tbspall purpose flour
1cupwhite sugar
1cupbutter
1tspvanilla extract
Preparation
Grease two 9-inch round pans. Preheat the oven to 350 degrees F. Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt, and 1 teaspoon of vanilla. Set aside. In a large bowl, cream together the shortening and 1½ cups of sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated.
Stir together the baking soda and vinegar, then gently fold into the cake batter. Pour the batter into prepared pans.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool completely before frosting. Refrigerate until ready to serve.
In a saucepan, combine the milk and 5 tablespoons of flour. Cook over low heat, stirring constantly until the mixture thickens. Set aside to cool completely.
Cream together the butter, 1 cup of sugar, and 1 teaspoon of vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until the icing reaches spreading consistency.
Frost the cake, slice, and serve. Enjoy!
