1/2 c. vegetable shortening
1 1/2 c. sugar
2 eggs
2 c. flour
1 T. cocoa
1/2 t. salt
1 t. baking soda
1 t. vinegar
1 c. buttermilk
1 t. vanilla
1 oz. red food coloring
FROSTING:
1/2 c. vegetable shortening
1 1/2 c. sugar
2 eggs
2 c. flour
1 T. cocoa
1/2 t. salt
1 t. baking soda
1 t. vinegar
1 c. buttermilk
1 t. vanilla
1 oz. red food coloring
Cooking Instructions
Cream together shortening and sugar. Add eggs. Sift 3 times - flour, cocoa, baking soda, and salt.
Mix into creamed mixture. Add vinegar. Fold in buttermilk. Add vanilla and food coloring.
Pour in 2- 8" round cake pans. Bake in moderate oven 30 to 35 minutes. When cooled, take piece of sewing thread and split layers into 4.
Kay's Frosting:
Mix flour and milk until smooth. Cook slowly, stirring constantly until thick. Remove from heat and cool.
Add butter and shortening. Blend at low speed with mixer. Add salt. Beat at high speed until fluffy. Blend in sugar, beat at high speed until sugar crystals dissolve. Add vanilla and beat 1 minute. Spread between all 4 layers of cooled cake.
