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Ingredients
- Cake:
- 1 1/2 c. sugar
- 1 c. shortening
- 2 eggs
- 2 1/2 c. cake flour
- 2 T. cocoa powder
- 2 oz red food color
- 1 t. salt
- 1 t. vanilla
- 1 c. buttermilk (or 1 T. vinegar with 1 c. 2% sweet milk)
- 1 1/2 t. soda
- 1 T. vinegar
- Frosting:
- 7 1/2 T. flour
- 1 1/2 c. milk
- 1 1/2 t. vanilla
- 1 1/2 c. salted butter
- 1 1/2 c. sugar
- pecans
- Directions for Cake:
- ●Preheat oven to 350 F.
- ●Cream sugar and shortening; add eggs and beat together well.
- ●In a separate bowl, make a paste of cocoa powder and food coloring; add to egg mixture. Stir in salt and vanilla.
- ●Add buttermilk and flour, alternating wet and dry ingredients and mix well.
- ●Mix soda with vinegar and fold into mixture.
- ●Grease and flour 3 round cake pans--do not use Pam vegetable spray. Evenly pour cake mixture into pans and bake for 25 minutes or until done.
- ●Cool completely on wire rack before icing each layer.
- Directions for Frosting:
- ●Mix together milk and flour well and cook until it becomes very stiff and looks like glue. Set aside to cool.
- ●Cream butter, sugar and vanilla. Add to milk and flour mixture and whip until it has a whipped cream consistency.
- ●Frost cake and garnish with pecans.
Preparation
Step 1
Note: This cake is best when made and refrigerated 5-7 days prior to serving. It is a beautiful and delicious dessert!