1/2 c Shortening
1 1/2 c Sugar
2 Eggs
2 oz Red food coloring
1 tb Cocoa (up to 3)
1 c Buttermilk
1/2 ts Salt
2 c Cake flour
1 ts Vanilla extract
1 ts Baking soda
1 ts Vinegar
3/4 ts Almond extract (opt.)
Preheat oven to 350 F. Cream shortening and sugar; blend in eggs, one at a
time. Make a paste of red food coloring and cocoa. Add to creamed mixture.
Add buttermilk and salt alternately with the flour. Stir in vanilla. Add
baking soda, vinegar and almond extract. Divide batter between 2 (10-inch)
round, ungreased layer pans and bake 30 minutes. Cool. FROSTING: Cook
together: 4 1/2 Tbs. flour and 1 cup milk over medium heat, stirring
constantly to avoid lumps. Cool. IN separate bowl cream 1 cup sugar, 1 cup
butter and 1 tsp. vanilla until lightly fluffy. Blend creamed mixture and
cooled cooked mixture together, mixing until fluffy.
Yields
1 Servings
