- One half dry () cup of shortening
- One and a half (1 ) dry cups of white sugar
- Two (2) eggs
- Two tablespoons (2 tbsp.) of cocoa (powder)
- Four tablespoons (4 tbsp.) of red food coloring
- One teaspoon (1 tsp.) salt
- One teaspoon (1 tsp.) of vanilla extract
- One (1) liquid cup of buttermilk
- Two and a half (1 ) dry cups of sifted all-purpose flour
- One and a half (1 ) teaspoons of baking soda
- One tablespoon (1 tbsp.) of distilled white vinegar
- Five tablespoons (5 tbsp.) of all-purpose flour
- One (1) fluid cup of milk
- One (1) dry cup of white sugar
- One (1) dry cup of butter at room temperature
- One teaspoon (1 tsp.) vanilla extract
At this point you may have noticed the uses of ‘dry’ and ‘wet’ cups. It is very important that you are familiar with the baking utensils that you will need. Read all ingredients thoroughly and the recipe through in order to understand what amount you will need for a cake. You should guess that a ‘dry’ cup and a ‘liquid’ cup are two different measuring utensils.
Preheat oven to three hundred and fifty degrees Fahrenheit (350F°) or one hundred and seventy-five degrees Celsius. (175C°). Grease two ‘nine inch’ (9”) round pans.
Beat the shortening and one and a half (1) dry cups of sugar until very light and fluffy. Add eggs and beat well.
Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, one teaspoon (1 tsp.) vanilla, and buttermilk together. Add the flour to the batter, alternating with the milk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. NOTE: Don’t beat or stir the batter after this point.
Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about thirty (30) minutes. Cool cakes completely on wire rack.
Step Five: To Make Icing
Cook five tablespoons (5 tbsp.) of flour and milk over low heat till thick, stirring constantly. Let it cool completely! While mixture is cooling, beat one (1) cup sugar, butter, and one teaspoon (1 tsp.) vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.