|
Cake:
1 stick margarine or butter, softened
1 1/2 cups sugar
2 eggs
2 level tablespoons cocoa
3 bottles red food color
1 teaspoon vanilla flavoring
1 teaspoon baking soda
1 cup buttermilk
2 1/2 cups sifted cake flour (for best results, sift 3 times before using.)
Frosting:
1 cup water
3 heaping tablespoons plain flour
1 cup sugar
2 sticks margarine or butter, softened
1 teaspoon vanilla flavoring
1/2 teaspoon almond flavoring
Cake:
1. Cream together margarine and sugar.
2. Add eggs one at a time, beating well each time.
3. Mix cocoa and food color until cocoa is dissolved in food color. Then mix with above.
4. Add flavoring and mix.
5. Mix soda and buttermilk.
6. Add flour and milk alternately, beginning and ending with flour. (I mix using 1/3 of flour or milk each time. Mix well but do not overbeat, as cake will be tough. When adding flour, use low speed.)
7. Pour into two greased and floured 9-inch pans and bake in preheated 350 degree oven for 25-30 minutes. Cool and frost.
Frosting:
1. Mix together in small saucepan 1 cup water and 3 heaping tablespoons flour.
2. Cook over medium heat, stirring constantly, until mixture is slightly clear and goopy. It will have a glue-like consistency. You can't overcook it, but be careful not to burn it.
3. Cool completely. (The original recipe said to cool for at least 2 hours, but I stick the pot in the top of the refrigerator for 15-20 minutes.)
4. While mixture above cools, cream together 1 cup sugar, 2 sticks margarine, 1 teaspoon vanilla, and 1/2 teaspoon almond flavoring.
5. Add cooled flour mixture and beat at high speed until thoroughly mixed and fluffy.
N/A
|
