This old-fashioned bit of kitchen fun was popular throughout the country at one time, but has remained so only in places where traditions die hard—for example, the South. Yes, it is a vivid red. It has the flavor of a childhood birthday cake; and white cream cheese frosting is truly the order of the day.
1½ cups granulated sugar
1 cup shortening
2 large eggs
2 (2-ounce) bottles red food coloring
2 tablespoons cocoa powder
2¼ cups all-purpose flour
1 teaspoon salt
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon baking soda
FROSTING
1 (16-ounce) box confectioners’ sugar
½ teaspoon vanilla extract
1 (8-ounce) package cream cheese, softened
½ cup chopped pecans
4 tablespoons margarine, softened
Preheat the oven to 350°. To make the cake cream the sugar and shortening in a large bowl. Add the eggs one at a time. In a separate bowl make a paste with the food coloring and cocoa powder. Add the paste to the shortening mixture. In another bowl combine the flour and salt and add it to the mixture. In a cup mix the buttermilk, vinegar, and baking soda, and add it to the mixture. Pour the batter into three greased and floured 8-inch cake pans. Bake for 25 to 30 minutes or until done. Let the cake cool in the pans before removing.
For the frosting, in a bowl cream together the sugar, vanilla, cream cheese, pecans, and margarine until light and fluffy. If the frosting is too thin, add more confectioners’ sugar. Spread the frosting over the tops of the three layers, stack them, and then ice the sides.
YIELD: 1 (3-LAYER) CAKE