Directions: |
Directions:To prepare cake: In bowl, cream Crisco, and then add sugar, and mix well. Add eggs and mix well again. In separate bowl, sift together flour, salt, and baking soda. (Although I don't sift it anymore.) Melt cocoa in hot coffee and add this to the buttermilk. Combine flour mixture and liquid mixture, alternately, to the Crisco/sugar/egg mixture, and blend well, adding vanilla and food coloring to make batter very red in color. (I've never had the exact amount, so I just put a little in at a time, until it looks pretty.) Pour batter into 2 square or 2 round 8" pans. This makes a small cake. You can double the recipe for a 9" x 13" cake pan, and bake accordingly. Bake at 350º for 30-40 minutes, or until toothpick inserted in center comes out clean. To prepare icing: Combine ingredients and boil them until it forms a soft ball in cold water, or spins a thread. Cool completely. Beat until proper spreading consistency. |
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Notes: |
Personal
Notes: Jean says: "Mother had this recipe and she made it at home before she ever married, so it has been over 78 years in use! Mom gave the recipe to Dad's sister - my Aunt Agnes Allison Williams - and I think that there was quite a competition as to who baked the best cake from the recipe! Usually we make butterscotch or caramel icing. The icing recipe I have included is from Aunt Agnes, and she made the best caramel icing ever!"
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