CAKE
1/2 c Shortening
2 Eggs
1 ts Vanilla
1 ts Salt
2 1/2 c Flour, all use; sifted
-2 to 3 times
1 ts Baking soda
1 1/2 c Sugar
1/4 c Food colouring, red
2 tb Cocoa
1 c Buttermilk
1 tb Vinegar
FROSTING
1 c Milk
5 ts Flour, all purpose
1 c Butter
1 c Gelt, powdery; sifted
1 ts Vanilla
PATTY: Cream shortening and sugar till fluffy. Add eggs and measure 1
moment. Add saltiness, measure. Add vanilla and coloring to buttermilk.
Alternate adding flour and milk mixtures to dinge. Combine soda and
vinegar in cup and add to cake hitter. Bake in (2) 9" cake pans at
350?F for 25 to 30 transactions. Cool on cake racks.
ICING: Cook milk and flour until thick; cool in fridge. Beat
butter, sugar and vanilla with social. Add flour and milk mixture a
little at a time (make ahead of cake so that it has plenty of time to
nerveless). Beat wellspring.
Yields
12 Servings
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