The Cake: (frosting recipe below)

1 cup shortening
2 large eggs
1-1/2 cup sugar
1 tsp. cocoa powder
2-1/2 cups cake flower
1 tsp. salt
1 cup buttermilk
2 oz. red food coloring
1 tsp. vanilla extract
1 tsp. butter flavoriing
1 tsp. baking soda
1 tsp. vinegar


Preheat oven to 350 degrees.
Cream together the shortening, eggs and sugar in the bowl of an electric mixer.
In a separate bowl, sift together the cocoa powder, cake flour, and salt.
Add to the batter, alternately with the buttermilk, one third at a time.
Add the food coloring, the vanilla and butter flavoring.
Continue to beat on medium speed for about one minute.
Combine the baking soda, vinegar and quickly mix into the batter.
Pour the batter into two, greased 9-inch cake pans.
Bake for 30 minutes or until an inserted cake tester comes out clean.
Let cool on a rack for about 10 minutes before removing from pans.

The frosting:

1/3 cup All-Purpose Flour
1 cup milk
1 cup unsalted butter, or a mixture of half butter, half shortening
1 cup granulated sugar
1 tsp. vanilla extract
1 tsp. butter flavoring


Cook the flour and milk over medium heat until thickened.
Chill thoroughly. In the bowl of an electric mixer, cream the butter, or butter and shortening, sugar, vanilla and butter flavoring until light and fluffy.
Beat the chilled flour mixture. Frost the middle, top and sides of cake.
Refrigerate until serving time.

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