This recipe has been around almost a century. It's moist, rich and economical to make.
1/2 c shortening
1 1/2 c sugar
2 eggs
1 t vanilla
3 T Hershey's Cocoa
2 oz red food coloring, red paste coloring works best
2 1/2 c sifted cake flour
1 c buttermilk
1 t salt
1 t soda
1 T vinegar
Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.
In large mixer bowl, cream shortening and sugar on medium speed of electric mixer. Add eggs and vanilla. Beat well. In small bowl, blend together cocoa and food coloring; add to sugar mixture. Mix flour and salt together in small mixing bowl. Add flour alternately with buttermilk to creamed mixture. Mix soda and vinegar in a cup and add to batter. Mix well.
Pour into prepared cake pans and bake at 350 degrees for 30 to 35 minutes. Batter can be divided between 3 8-inch cake pans if desired. Cool in pans for 10 minutes, then remove to wire racks and cool completely. Frost with Cream Cheese Frosting, recipe below.
Cream Cheese Frosting
1 8-oz pkg cream cheese, softened
1 T milk
1 t vanilla
5 1/2 c sifted confectioners' sugar
In large mixer bowl, blend together cream cheese, milk, vanilla and salt. Add sugar, 1 cup at a time, mixing well after each addition.
1 comment:
This is a very good cream cheese frosting. It doesn't use butter like most of them do, so it's less fattening.
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