Preparation:
Cream shortening, sugar, and eggs. Make a paste with coloring and cocoa and add to mixture. Add salt and flour alternately with buttermilk and vanilla. Alternately add soda and vinegar and do not beat hard, just enough to blend. Pour into 2 8-inch floured and greased cake pans. Bake at 350ΓΈ for 30 minutes. Cool, split layers and frost top of each layer, stacking layers as you go. FOR ICING: Cook flour and milk on low heat until thick; cool. Cream sugar, butter and vanilla until fluffy. Add to flour-milk mixture. Continue beating until mixture is like whipped cream. |
