Moist Red Cake with Frosting

Cake

Ingredients:

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2oz red food coloring
• 2 teaspoons cocoa
• 2 1/4 cups cake flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon soda
• 1 teaspoon vinegar

Instructions:

Preheat your oven to 350°. Cream the sugar and shortening together. Add unbeaten eggs to the mix, then beat thoroughly. In a separate dish, mix the food coloring with the cocoa. Add that to the egg mixture and set that aside. Sift together the flour and salt, then stir the buttermilk into the flour & salt. Combine this mixture with the creamed egg mixture and beat for a minimum of 5 minutes. In a small bowl combine the soda and vinegar, then fold this into the batter. Pour the batter into two 9-inch layer cake pans and bake at 350° for 35 to 40 minutes. Let the cakes cool before removing them from the pans, then frost with the butter frosting.

Butter Frosting

Ingredients:

• 3 tablespoons flour
• 1 cup milk
• 1 cup butter (no substitutes)
• 1 cup sugar
• 1 teaspoon vanilla

Instructions:

Combine the flour and milk together and cook in the top of a double boiler over boiling water, stirring occasionally until it becomes thick and custard-like, approx. 5 minutes. Cover immediately, removing the pan from the heat. Set aside to let cool, meanwhile cream the butter and sugar together. Stir in the vanilla, then combine the creamed mixture with the custard, beating well.