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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This cake is absolutely fabulous! My brother has requested this cake for his birthday for as long as I can remember. Ingredients:
cake |
1/2c. + 1t. crisco shortening |
1&1/2c. sugar |
2&1/2c. flour |
2t. cocoa powder |
1t. baking soda |
1t. vinegar |
2 eggs, beaten |
1/4c. red food coloring |
1c. buttermilk |
1t. vanilla |
1/2t. salt |
frosting |
2t. flour |
1c. milk |
1c. sugar |
1c. butter (no substitutions) |
1t. vanilla |
Directions:
1. FOR CAKE:
2. The process of these ingredients may sound a bit odd, but following them in this order is a must.
3. Cream shortening & sugar until light & fluffy.
4. Add eggs & BEAT WELL. (approximately 4-5 min.)
5. Stir cocoa & red coloring together.
6. Add to creamed mixture & BEAT WELL. (again, 4-5 min.)
7. Put salt into buttermilk and add to creamed mixture alternately with flour.
8. Beat after each addition, but not as long as before. (Overbeating here will toughen the cake.)
9. Mix in vanilla.
10. Dissolve baking soda in 1T. of hot water & add to mixture.
11. Add vinegar to mixture.
12. Divide evenly between 2 greased & floured cake pans.
13. Bake 350F for 30 min.
14. FOR FROSTING:
15. Cook flour & milk until thick stirring constantly.
16. Cool completely. Very important!
17. Cream sugar, butter & vanilla until fluffy.
18. Add flour mixture to creamed mixure & BEAT WELL. (The mixture may look as if it is seperating before it gets to the desired creamy stage.)
19. ASSEMBLY:
20. Split each cake layer into two layers each.
21. Fill layers & ice entire cake.
22. If served in the summertime:
23. Keep cake in a cool place until ready to serve.
24. Before serving bring cake to room temperature.
25. ENJOY!
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