I'm intrigued by the frosting, but at the very end of the directions it says "Add to flour mixture". Am I missing something?This is my grandma's recipe (I think she got it from the paper). The cooked whipped frosting is much much better then cream cheese, the CC is too heavy for the light chocolate flavor. I love it with the strawberry cake though. Buttercream is often too sweet, but it is super easy so I will use it sometimes (but not for red cake).
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 ounces red food coloring
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 1/4 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon distilled white vinegar
- 1 tablespoon baking soda
Directions
- 2 tablespoons cornstarch
- 1 cup milk
- 1 cup confectioners' sugar
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- Cream together the shortening, sugar, and eggs.
- Make a paste with food coloring and cocoa. Add to shortening mixture.
- Add salt and buttermilk to mixture.
- Next add flour, vanilla, vinegar, and baking soda in that order. Mix.
- Bake for 30 minutes at 350 degrees F (175 degrees C) in two 8 inch round greased and floured cake pans. Let cool.
- Level cakes. Spread frosting on each half layer. Stack and frost over all.
- To Make Frosting: Cook cornstarch and 1 cup milk until thick, and then cool.
- Cream together 1 cup confectioners' sugar, 1 cup butter or margarine and 1 teaspoon vanilla 'til fluffy. Add to flour mixture.