Ingredients
2 tablespoons unsweetened
cocoa powder
2 ounces red food coloring
1 cup buttermilk
1
teaspoon salt
1 teaspoon vanilla extract
1/2 cup
shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups
all-purpose flour, sifted
1 1/2 teaspoons baking soda
1
teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose
flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla
extract
Directions
1 Grease two 9 inch round
pans.
Preheat oven to 350 degrees F (175 degrees C).
Make a
paste of cocoa and food coloring.
Set aside.
2 Combine
the buttermilk, salt and 1 teaspoon vanilla.
Set aside.
In a
large bowl, cream together the shortening and 1 1/2 cups 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
baking soda and vinegar, then gently fold into the cake
batter.
3 Pour 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.
4 To
Make Icing:
In a saucepan, combine the milk and 5 tablespoons
flour.
Cook over low heat, stirring constantly, until mixture
thickens.
Set aside to cool completely.
Cream together
butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy,
then stir in the cooled milk and flour mixture, beating until icing
reaches spreading
consistency
