RED EPAULET CHOCOLATE CAKE
Instructions:
- 2 cups flour
- 3 tbs cocoa
- 1 tsp salt
- 1/2 cups shortening or oil
- 2 eggs
- 1oz red food coloring
- 1 tsp vanilla
- 1 cup buttermilk
- 1 tbs vinegar
- 1 tsp baking soda
- FROSTING
- 1 cup milk
- 1/4 cups flour
- salt
- 1 cup sugar
- 1/2 cups shortening
- 1/2 cups margarine
- 1 tsp vanilla
- Pre heat cardboard oven to 350 degrees.
- Grease and flour 2 9in round cake pans or make out of heavy aluminum foil.
- In small pot, mix flour, cocoa, and salt very well with fork. In medium pot, mix shortening and sugar well with fork.
- Add eggs, red food coloring, and vanilla. Mix well.
- Beat while gradually adding flour mixture and buttermilk.
- Mix vinegar and baking soda in separate container, then 8add to batter.
- Pour batter into pans and bake for 30 minutes.
- FROSTING:
- Heat milk and flour in small pot over medium heat, stirring until thick.
- Add pinch of salt and cool.
- Beat sugar with remaining ingredients until fluffy.
- Add flour mix and beat until well blended.
- Frost cooled cake and serve.