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Cakes and Pies - Mom’s Red Cake

  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3 tablespoons cocoa
  • 1/2 ounce red food coloring
  • 2 cups cake flour
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 tablespoon white vinegar
  • 1 teaspoon baking soda

Cream shortening and sugar. Add unbeaten eggs; cream well. Mix cocoa and food coloring into a paste; add to egg mixture. Sift flour, measure, and add flour and buttermilk gradually to creamed mixture. Add vanilla. Mix vinegar and soda in a cup; fold into cake while mixture is foaming.
Bake at 350° for 35 minutes if using layer pans and for 45 minutes if using a 13-x-9-inch sheet cake pan.
“This red cake recipe was requested by everyone who tasted it. I have to thank my mother, Ruth Poth, for this recipe and for the rest of her collection of good recipes.”
Submitted By: Judi Delph
Hawkins Farmers Co-op
Print 3x5 recipe cards
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