Preheat oven to 350 degrees.
In a mixing bowl, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
Over medium heat, cook the flour and milk until thickened. Let cool. In a mixing bowl, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.
Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (355g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 550 (67%)|
|Amt Per Serving||% DV|
|Total Fat 61.1g||82 %|
|Saturated Fat 33g||165 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 240.9mg||74 %|
|Sodium 225.4mg||8 %|
|Potassium 142.9mg||4 %|
|Total Carbohydrate 65.4g||19 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 65.4g|
|Protein 6.1g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 823
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