Cream shortening, sugar and eggs.
Make a paste of cocoa and red coloring, add to mix.
Mix salt and vanilla with buttermilk and ad alternately with cake flour to cream mixture.
Mix soda and vinegar and fold into mixture. DO NOT BEAT!
Pour into 2 layer cake pans and bake at 325°F about 40 minutes. Cool and frost.
Cook flour with milk until thick, cool.
Cream sugar with butter. Add to cooked mixture and beat with electric mixer to spreading consistency.
Split cake layers to make 4 layers. I find it easier to cut straight if I place toothpicks horizontally around the cake and use them as a guide. Spread layers with frosting. Frost sides and top of cake.
Note: If frosting curdles, add enough powdered sugar to eliminate curdling.
Ingredients
Directions
Cream shortening, sugar and eggs.
Make a paste of cocoa and red coloring, add to mix.
Mix salt and vanilla with buttermilk and ad alternately with cake flour to cream mixture.
Mix soda and vinegar and fold into mixture. DO NOT BEAT!
Pour into 2 layer cake pans and bake at 325°F about 40 minutes. Cool and frost.
Cook flour with milk until thick, cool.
Cream sugar with butter. Add to cooked mixture and beat with electric mixer to spreading consistency.
Split cake layers to make 4 layers. I find it easier to cut straight if I place toothpicks horizontally around the cake and use them as a guide. Spread layers with frosting. Frost sides and top of cake.
Note: If frosting curdles, add enough powdered sugar to eliminate curdling.