CAKE: Cream shortening and sugar till fluffy. Add eggs and beat 1 minute. Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding flour, cocoa and milk mixtures to batter. Combine soda and vinegar in cup and add to cake batter. Bake in (2) 9" cake pans at 350F for 25 to 30 minutes. Cool on cake racks.
FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well.
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 206 (43%)|
|Amt Per Serving||% DV|
|Total Fat 22.8g||30 %|
|Saturated Fat 12.7g||63 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 77.3mg||24 %|
|Sodium 5329.9mg||184 %|
|Potassium 134.1mg||4 %|
|Total Carbohydrate 59.7g||18 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 58.4g|
|Protein 7.4g||11 %|
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Calories per serving: 474
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