Recipe by: Maxine Stephens Preparation Time: 2:30 From: Ellen
CourtMoss@nova-net.net

See: Fri, 24 May 1996 08:07:07 -0500

PREHEAT OVEN TO 350F. Grease and flour two 9" round cake pans

Combine cocoa and food coloring into a spread; set by. Cream together
sugar and Crisco. Add eggs one at a time to sugar and beat good. Add red
paste to sugar mixture and beat swell. Mix vanilla into sugar assortment. In
separate bowlful, combine sifted cake flour and saltiness; add gradually to sugar
assortment. Add buttermilk to hitter. In small bowl or ramequin, combine
baking soda and vinegar; while frothy, pour into slugger.

Pour batter into prepared pans; broil 35 proceedings. Let cool in pan 10 minute
on wire torment; then remove from pan and let cool completely on wire rack
before ice.

ICE: Cook flour and milk until thick and coolheaded. Cream clams, Crisco, and
margarine unitedly; add to flour/milk spread. Add vanilla and beat
good. Frost coat; shave or grate chocolate on top of iced cake, and
keep bar refrigerated until served.