This cake makes a stunning appearance with its reddish cake layers and white frosting...perfect for any festive occasions.
Gooseberry Patch DECEMBER 2008
Beat shortening and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating just until yellow dissapears. Stir in vanilla and food coloring.
Combine flour, baking soda, salt and cocoa. Stir together buttermilk and vinegar; add to shortening mixture alternately with flour mixture, beginning and ending with flour mixture. Beat just until blended after each addition.
Pour batter into 2 greased and floured 9" round cakes; bake at 350° for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans. Cool completely on wire racks. Spread Best-Ever Soft Icing between layers and on top and sides of cake.
Best-Ever Soft Icing:
Whisk together flour and milk in a small saucepan over low heat until thickened. Pour into mixing bowl; allow to cool. Add butter and remaining ingreidents to flour mixture; beat at high speed with an electric mixer until fluffy, about 8 minutes.
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