Preheat oven to 350
Cream shortening, sugar, and eggs.
Make a paste of food coloring, cocoa and add to previous mixture.
Add vinegar, salt, flour, buttermilk, and vanilla. Mix.
Add to two greased and flowered 8" pans
Bake 30 minutes
Whisk flour and milk together and cook on medium heat, stirring constantly until thick and smooth.
Beat sugar, butter, shortening, and vanilla until light and fluffy.
Add cooled flour mixture and beat on medium high approximately 45 seconds or until it's is the texture of whipped cream.
Use between layers and over cake.
I like to double the recipe for a creamier cake and prettier presentation.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (257g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 345 (48%)|
|Amt Per Serving||% DV|
|Total Fat 38.4g||51 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 171mg||53 %|
|Sodium 466.9mg||16 %|
|Potassium 181.9mg||5 %|
|Total Carbohydrate 90.7g||27 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 89.7g|
|Protein 6.7g||10 %|
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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: 721
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