Ingredients

• 1.5 cups white sugar
• 0.5 cups shortening
• 2 eggs
• 4 tablespoons red food coloring
• 2 tablespoons cocoa
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2.5 cups sifted all-purpose flour
• 1 tablespoon distilled white vinegar
• 1.5 teaspoons baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
2. 2 Make the cake: Beat 1 1/2 cups sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Combine red food coloring and cocoa to make a paste; add to creamed mixture.
3. 3 Mix buttermilk, salt, and 1 teaspoon vanilla together in a small bowl. Add flour, alternating with buttermilk mixture, mixing just until incorporated.
4. 4 Mix vinegar and baking soda together; gently fold into cake batter and pour into prepared pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
6. 6 Make the icing: Heat milk and flour in a saucepan over low heat, stirring constantly, until thick. Set aside to cool completely.
7. 7 Meanwhile, beat sugar, butter, and vanilla together in a large bowl with an electric mixer until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

Nutrition per serving