AuthorJanWoodsIn the 1800’s beet juice was used for red coloring in this cake. Give it a try.
Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture.
Add buttermilk alternately with flour and salt.
Add vanilla.
Mix soda and vinegar. Blend into batter. Do not beat
Pour into 2 9” floured caked pans
Bake at 350 degrees for 25 to 30 minutes.
Add milk slowly to flour to avoid lumps, stirring constantly. Cook until thick.
Cool completely.
Cream sugar, butter, and vanilla. Add to cooled mixture.
Beat on high speed until very fluffy.
Spread on cake.
Ingredients
Directions
Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture.
Add buttermilk alternately with flour and salt.
Add vanilla.
Mix soda and vinegar. Blend into batter. Do not beat
Pour into 2 9” floured caked pans
Bake at 350 degrees for 25 to 30 minutes.
Add milk slowly to flour to avoid lumps, stirring constantly. Cook until thick.
Cool completely.
Cream sugar, butter, and vanilla. Add to cooled mixture.
Beat on high speed until very fluffy.
Spread on cake.
