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1/2 cup shortening 1 1/2 cups sugar 2 eggs 1 tablespoon cocoa 2  1-oz. bottles red food coloring 1 teaspoon salt 1 teaspoon vanilla 1 cup buttermilk 2 1/2 cups sifted flour 1 1/2 teaspoon baking soda  1/2 teaspoon vinegar Cream shortening and sugar.  Add eggs, one at a time, beating well after each.  Make a paste of cocoa and food coloring and stir into creamed mixture.  Mix salt and vanilla with buttermilk. Add this liquid alternately with flour to the creamed mixture.  Blend soda and vinegar.  Fold this mixture into batter (do not beat.)  Turn batter into 2 prepared 8 inch or 9 inch cake pans.   Bake at 350 degrees for about 30 min. (9" pans) or 35-40 min. (8" pans).   Cool, then fill and frost. FROSTING Blend 5 tablespoons flour with 1 cup milk.  Cook into a very thick paste, stirring constantly. Let stand at room temp. until cool, then remove crust.  Measure 1 cup butter, 1 cup sugar and 1 teaspoon vanilla into bowl.  Cream until very light and fluffy.  Gradually add flour milk paste, beat about 10 min. until sugar is completely dissolved and mix is consistency of whipped cream. Listener Recipe!!! Courtesy of Robert Cagley.


07/28/2010 10:56AM
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