1/2 C. Unsalted butter, softened
2 eggs room temp
2 2/3 C. Cake flour, spooned and leveled
2 level Tb. of unsweetened cocoa powder
2. tsp vanilla
1 3/4 C. sugar
1 bottle red food coloring (single bottles that you buy, not the ones that come in the little packs)
1/2 tsp. salt
1/2 cup canola or vegetable oil
1 1/3C. buttermilk room temp
1 tsp. baking soda in 1 Tbsp. vinegar
Be sure to put B. soda in vinegar before mixing rest of ingredients. Cream
Butter and sugar until light and fluffy. Add eggs. Beat well. Add oil and vinegar mixture. Beat till combined. Mix flour, salt & cocoa together. Add to butter mixture alternately with buttermilk. Beat after each addition beginning and ending with dry ingredients. Bake 25-30 min. at 350 degrees in 2 9″ greased and floured pans.
Most people make cream cheese icing for this cake. My mom always made a cooked white icing for this cake and it's my favorite. You can use any cream cheese recipe, or this one. This is her recipe for the frosting:
1 C. Milk
1 1/4 C. granulated sugar
1/4 C. flour
3/4 C. Shortening
1 tsp. vanilla
Combine milk and flour in a saucepan. Cook over medium heat until thick (like a white sauce) Stir constantly. Set aside to cool. Cream sugar & shortening until light and fluffy. Add vanilla & cooled cream sauce. Beat until icing becomes stiff. You can also use butter instead of Crisco but it will have a yellowish color instead of white. I've done both. The butter is richer.
2 eggs room temp
2 2/3 C. Cake flour, spooned and leveled
2 level Tb. of unsweetened cocoa powder
2. tsp vanilla
1 3/4 C. sugar
1 bottle red food coloring (single bottles that you buy, not the ones that come in the little packs)
1/2 tsp. salt
1/2 cup canola or vegetable oil
1 1/3C. buttermilk room temp
1 tsp. baking soda in 1 Tbsp. vinegar
Be sure to put B. soda in vinegar before mixing rest of ingredients. Cream
Butter and sugar until light and fluffy. Add eggs. Beat well. Add oil and vinegar mixture. Beat till combined. Mix flour, salt & cocoa together. Add to butter mixture alternately with buttermilk. Beat after each addition beginning and ending with dry ingredients. Bake 25-30 min. at 350 degrees in 2 9″ greased and floured pans.
Most people make cream cheese icing for this cake. My mom always made a cooked white icing for this cake and it's my favorite. You can use any cream cheese recipe, or this one. This is her recipe for the frosting:
1 C. Milk
1 1/4 C. granulated sugar
1/4 C. flour
3/4 C. Shortening
1 tsp. vanilla
Combine milk and flour in a saucepan. Cook over medium heat until thick (like a white sauce) Stir constantly. Set aside to cool. Cream sugar & shortening until light and fluffy. Add vanilla & cooled cream sauce. Beat until icing becomes stiff. You can also use butter instead of Crisco but it will have a yellowish color instead of white. I've done both. The butter is richer.
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