Categories: Dessert
Ingredients
- 1 cup Shortening
- 1-3/4 cup Sugar
- 2-1/2 cups Cake Flour
- 1-1/4 teaspoon Salt
- 2 whole Eggs
- 1 cup Buttermilk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1-1/2 teaspoon Vinegar
- 1-1/2 ounce, fluid Red Food Coloring
- 1-1/2 teaspoon Cocoa Powder
Directions
-
Preheat oven to 350 degrees. Thoroughly spray a large (18 × 12) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
-
Sift together cake flour and salt. Set aside.
-
In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.
-
In a separate small bowl, mix together cocoa and red food coloring. Set aside.
-
Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.
-
Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow cake to cool completely before icing.
-
(Ice with Tasty Kitchen recipe “That’s the Best Frosting I’ve Ever Had”. It’s perfect with this cake.)