2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).
Create a paste with the food coloring and cocoa.
In a small bowl mix salt, buttermilk, and 1 teaspoon of vanilla.
In a large bowl, combine the shortening and 1 1/2 cups sugar mix until fluffy. Beat in the eggs one at a time, then stir in the cocoa paste. Now combine the buttermilk mixture alternately with the flour until well blended.
Stir together vinegar and baking soda then slowly fold into the batter while fizzing. Mix just enough to evenly combine.
Pour batter into greased pans. Bake for 30 minutes or until done. Remove from oven, and cool on wire racks.
Cream Cheese Frosting
1 stick (1/2 cup) butter (at room temperature)
1 8-ounce package cream cheese (at room temperature)
16 ounces confectioners’ sugar
1 teaspoon vanilla
Milk -as needed
In a mixing bowl, beat the cream cheese until smooth.
Add butter and continue to beat smooth and well incorporated with the cream cheese.
Beat in the sugar a little at a time, then the vanilla.
If frosting is too thick to spread easily, beat in cold milk a tablespoon or so at a time until of spreading consistency.