1/2 cup vegetable shortening 1.5 cups sugar 2 eggs (room temp) 1 tsp salt 2 tsp cocoa 1 cup buttermilk (room temp) 2 oz food coloring (1 oz bottle + 1 oz water) 2.5 cups flour 1 tsp vanilla 1 tsp soda in 1 tbsp vinegar
Preheat oven at 350.
Cream shortening and sugar. Add eggs, 1 at a time, and beat until smooth and well-blended. Sift flour, salt, and cocoa together. Add alternating with buttermilk, beating well after each addition. Add vanilla and food coloring. Mix and stir in the last vinegar and soda. DO NOT BEAT AFTER THIS.
Bake for 30 minutes
Brittany notes:
- Cake took 45 min instead of 30.
- Maybe only fill pan up halfway.
- Bowl 1- cream shortening and sugar then add eggs
- Bowl 2- Flour, salt, cocoa
- Add a little bit of Bowl 2 to Bowl 1, then add a little bit of buttermilk, and so on until everything is in Bowl 1.
- Add vanilla, food coloring, vinegar, and baking soda to Bowl 1.
Icing: 1 cup milk 1/4 cup flour 1 1/4 cup sugar 3/4 cup vegetable shortening 1 tsp vanilla
Combine milk and flour. Cook until thick like white sauce., stirring constantly. Set aside to cool completely (takes several hours! Put in fridge).
Cream sugar and shortening until light and fluffy. Add vanilla and cooled cream sauce—beat until frosting becomes stiff.
Brittany notes:
- Whisk flour and 1 cup sugar on medium heat for 2 minutes
- Add milk and turn to medium high, keep whisking
- When simmering and creamy, whisk for 2 minutes then stop.
- Put bowl in fridge
- When cool, mix shortening with mix gradually. Add 1/4 cup sugar, vanilla, and pinch salt.