CAKE
2- 9” cake pans: flour spray (pam)
½ c shortening
1 ½ c white sugar
2 eggs
1 oz red food coloring
1 T cocoa (up to 3 T)
1 c buttermilk (½ pint)
1 tsp vinegar
1 tsp salt
1 tsp baking soda
2 ½ c flour
1 tsp vanilla
Cream shortening and sugar. Beat eggs in separate bowl and add to mixture. Little bowl: red food coloring and cocoa, add to mixture. Add salt, buttermilk and mix to mixture. Little bowl: vinegar and soda (add to mixture) add vanilla. And add flour by hand.
Divide in cake pans
350* for 30 minutes. Cool completely
Long knife cut in half (4 of them total)
FROSTING
5 T flour
1 c milk
1 c white sugar
1 tsp vanilla
1 c real butter (room temp)
Small saucepan milk and flour into a thick paste (med-med high) cool then in fridge to completely cool. Cream sugar, vanilla, butter in separate bowl. Then add paste. Beat 15-20 minutes with beater on high until fluffy and light.
I usually double the recipe because it never seems like enough.
Frost cake!
2nd day is always better!!
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