Ingredients
Scale
For the Cake:
- 1 ½ cups white sugar
- ½ cup shortening
- 2 eggs
- 4 tablespoons red food coloring
- 2 tablespoons cocoa powder
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 ½ cups sifted all-purpose flour
- 1 tablespoon distilled white vinegar
- 1 ½ teaspoons baking soda
For the Icing:
- 1 cup milk
- 5 tablespoons all-purpose flour
- 1 cup white sugar
- 1 cup butter, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, beat together sugar and shortening until light and fluffy. Add eggs one at a time, mixing well after each.
- In a small bowl, combine red food coloring and cocoa powder to create a paste; add this to the creamed mixture.
- In another bowl, mix buttermilk, salt, and vanilla extract. Gradually add this mixture to the flour, alternating with the buttermilk mixture, until just combined.
- In a separate bowl, mix vinegar and baking soda; gently fold this into the cake batter.
- Pour the batter evenly into the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes on a wire rack for 5 minutes, then invert onto a serving plate to cool completely.
- For the icing, heat milk and flour in a saucepan over low heat, stirring constantly until thick. Let it cool completely.
- Beat sugar, butter, and vanilla in a large bowl until light and fluffy. Gradually add the cooled flour mixture and beat until smooth.
- Frost the cooled cake layers and enjoy!
Notes
- For best results, ensure all ingredients are at room temperature before beginning.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 513
- Sugar: 26g
- Sodium: 12g
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 37mg