2 1/2 cups of self-rising flour
1 1/4 cup of sugar
1 teaspoon of baking soda
1 teaspoon of cocoa powder
1 cup of buttermilk
1 1/2 cup of Crisco shortening
1 teaspoon of white vinegar
2 eggs, cracked and beaten
1oz of red food coloring
1 teaspoon of vanilla extract
In a medium mixing bowl combine your 2 1/2 cups of self-rising flour, 1 teaspoon of baking soda, 1 teaspoon of cocoa powder. Mix well and sit aside.
In another medium mixing bowl add 1 1/4 cup of sugar and the 1 1/2 cup of crisco shortening and mix this together until it is light and creamy. Add 1 cup of buttermilk, 1 teaspoon of white vinegar, 2 beaten eggs and 1 teaspoon of vanilla extract. Mix this together until it is mixed well.
Add the dry ingredients, a little at a time, to the wet ingredients and mix this together until all of the ingredients are well combined.
Add in your 1 teaspoon of red food coloring to the batter. Mix the coloring into the batter. Be careful not to spill it on your counter as it is not easy to remove.
Place your cake batter into two 9″ round cake pans or one 9 x 12 cake pan sprayed with non-stick cooking spray. Tip: if you are using the round pans place a sprinkle of flour into the pans and shake it around the pan. Remove the excess flour from the pan.
Place the cake into the oven and bake on 350 degrees for 25 minutes for the round pans or 30 – 35 minutes for the 9 x 12 pan.
Cream Cheese Icing
8oz of cream cheese, room temperature
1/2 cup of salted butter, room temperature
1 pound of powdered sugar
1 teaspoon of vanilla extract
In a medium mixing bowl combine the cream cheese and the butter and mix this until it is creamy and smooth.
Add the powdered sugar and vanilla and mix this on low until it is combined and then mix it on medium until it is smooth
Gracie Latrelle 