FOOD + ENTERTAINING
For the frosting:
3 tablespoons all-purpose flour 1 cup milk ½ cup shortening ½ cup butter 1 cup sugar 1 teaspoon vanilla
Preheat oven to 350 degrees. Grease and flour three cake pans.
Remove cake layers from pans and cool completely before frosting.
To make the frosting:
To make a roux, combine flour and milk in a saucepan and cook until thick. Remove from heat and allow to cool completely.
Beat shortening, margarine, sugar, and vanilla until creamy. Add milk and flour mixture a little at a time and beat thoroughly.
Mix cocoa and food coloring until the cocoa has dissolved.
Cream together shortening, sugar, and eggs. Add cocoa and food coloring mixture. Mix well.
Dissolve baking soda in the vinegar, then combine with buttermilk.
Combine flour and salt. Add a little at a time to creamed mixture, alternating with the vinegar mixture. Mix batter only until combined.
Fold in vanilla by hand.
Pour batter equally into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
NOTES:
All ingredients should be at room temperature.
Dissolve the cocoa in the food coloring and the baking soda in the vinegar.
Don’ t overmix the batter.
Cool cake layers and roux for the frosting completely.
Beat frosting thoroughly.
Recommendations and special notes from cake master Connie Cline.
HOLIDAY 2025 83