Red Cake
2 1/2 cups sifted cake flour
1 1/2 cups sugar
1/2 cup shortening
1 teaspoon vanilla
2 teaspoons cocoa
2 ounces red food coloring
1 teaspoon salt
1 cup buttermilk
2 eggs
1 teaspoon soda
1 teaspoon vinegar
1 1/2 cups sugar
1/2 cup shortening
1 teaspoon vanilla
2 teaspoons cocoa
2 ounces red food coloring
1 teaspoon salt
1 cup buttermilk
2 eggs
1 teaspoon soda
1 teaspoon vinegar
Mix vinegar and soda in cup and let set.
Cream sugar, eggs and shortening.
Make a paste of the cocoa and a little of the food coloring.
Add to the creamed mixture along with the remaining food coloring.
Add buttermilk, salt and flour alternately.
Add vanilla, then vinegar and soda mixture and mix well.
Pour into 2 large layer cake pans.
Bake in preheated oven at 350° for 30 minutes.
Cool thoroughly.
Split layers in half the round way.
Cream sugar, eggs and shortening.
Make a paste of the cocoa and a little of the food coloring.
Add to the creamed mixture along with the remaining food coloring.
Add buttermilk, salt and flour alternately.
Add vanilla, then vinegar and soda mixture and mix well.
Pour into 2 large layer cake pans.
Bake in preheated oven at 350° for 30 minutes.
Cool thoroughly.
Split layers in half the round way.
Frosting
1 cup sweet milk
3 tablespoons flour
1 tablespoon vanilla
1 cup sugar
1 cup butter
3 tablespoons flour
1 tablespoon vanilla
1 cup sugar
1 cup butter
Cook sweet milk and flour in double boiler until thick, stirring constantly; cool thoroughly.
Cream sugar and butter until fluffy; add vanilla.
Mix 1 tablespoon of the flour mixture with sugar mixture and gradually add the rest, beating all the time.
Beat at full speed 2 minutes.
Spread frosting between layers and on top.
Cream sugar and butter until fluffy; add vanilla.
Mix 1 tablespoon of the flour mixture with sugar mixture and gradually add the rest, beating all the time.
Beat at full speed 2 minutes.
Spread frosting between layers and on top.