"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
½ cup butter 1 ½ cup sugar 2 eggs 2 T cocoa 2oz red food coloring 2 ¼ cup flour ½ tsp salt 1 cup Buttermilk 1 tsp soda 1 tsp vanilla 1 T vinegar
Icing and Filling: 1 cup margarine 1 cup sugar 1 tsp vanilla 3 T. flour 1 cup milk
Cream shortening and sugar. Add eggs one at a time, beating well. Beat in cocoa and food coloring. Sift together flour and salt. Add flour alternate with buttermilk to creamed mixture. Sprinkle soda over batter. Pour vinegar and vanilla over batter and stir until well blended. Pour into 2 greased 9 inch cake pans. Bake at 350 for 25-30 minutes or until done. Cool layers thoroughly and carefully. Split each layer.
Icing and Filling: Cream butter and sugar until creamy (about 4 mins.) Cook flour, vanilla and milk until thick. Cool (until less than lukewarm- It melts the butter if too warm). Combine with butter mixture and beat about 4 minutes. Frost between layers and top and sides of cake.
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