2 tablespoons unsweetened
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups white sugar
2 1/2 cups
all-purpose flour, sifted
1 1/2 teaspoons baking soda
teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose
1 cup white sugar
1 cup butter
1 teaspoon vanilla
1 Grease two 9 inch round
Preheat oven to 350 degrees F (175 degrees C).
paste of cocoa and food coloring.
the buttermilk, salt and 1 teaspoon vanilla.
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.
baking soda and vinegar, then gently fold into the cake
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
Refrigerate until ready to serve.
In a saucepan, combine the milk and 5 tablespoons
Cook over low heat, stirring constantly, until mixture
Set aside to cool completely.
butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy,
then stir in the cooled milk and flour mixture, beating until icing