2 c Cake flour, sifted
1 ts Ground cinnamon
1 1/2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 c Unsweetened dutch cocoa
1/4 lb Unsalted butter, at room
-temperature
1 1/2 c Sugar
3 Egg, lightly beaten
1 ts Vanilla
1 ts Vinegar
1 c Buttermilk
1 tb Red food colouring, dissolved
-in
2 tb Boiling water
1 Recipe boiled ice (see
-recipe)
1/3 c Flaked dried coconut,
-optional

Alternately add buttermilk and flour mixture to the creamed butter,
stirring well after each improver. Transfer the batter to the prepared cake
pans and bake for 25 to 30 minutes or until a toothpick, when inserted in
the centre, comes out dry. Remove the cakes from the oven and cool in the
pans for 5 proceedings. Remove from the pans and transfer to a cake rack to
poise. When thoroughly sang-froid, brush off the crumbs and ice with a boiled
icing of your choice and dust with coconut if you wishing. Sheeny: 12 servings

Yields
1 Servings