Really red devil's food cake

1 servings

Ingredients

Quantity Ingredient
½ cup Shortening
1½ cup Sugar
2 Eggs
2 ounces Red food coloring
2 tablespoons Unsweetened cocoa powder
1 teaspoon Salt
2½ cup Cake flour
1 cup Buttermilk
2 teaspoons Vanilla
1 tablespoon Vinegar
1 teaspoon Baking soda

Directions

Recipe by: The Cook's Book of Uncommon Recipes - ISBN 0-940367-14-9 Preheat oven to 350 F. Butter two 8-inch cake pans and dust with flour. Set aside.

Using an electric mixer, mix shortening and sugar together until they are creamy, smooth and light. Add eggs one at a time and beat well after each addition. In a separate small bowl, make a paste of the red food coloring and cocoa. Add the cocoa paste to the egg mixture.

Mix flour and salt together. Mix buttermilk and vanilla together. Add the dry ingredients to the egg mixture alternately with the buttermilk mixture. Beat for 2 mins after all ingredients have been added. Mix in the vinegar and baking soda.

Pour into the prepared cake pans and bake at 350 F for about 35 mins or until the cakes pull away from the sides slightly. Turn the cakes out onto cooling racks and cool completely.

Split each layer in half: Take a length of dental floss and loop it around the layer. Cross the ends and pull. As you tighten the floss it will gently cut through the layer and you will have 2 even halves.

Frost with butter cream frosting. (White is especially beautiful! The contrast with the deep mahogany color of the cake is striking.)

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