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“Handed down to me by my mother, this cake is a personal favorite to bake on special occasions because the boyfriend loves it so. I freeze the cake before splitting because it makes it easier on me; this is not included in prep time.”
READY IN:
1hr
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat 350.
  2. Cream shortening and sugar.
  3. Add vanilla, eggs, cream well.
  4. Sift and measure cake flour with cocoa, sift 3 times. Add to creamed mixture alternately with buttermilk.
  5. Beat in desired amount of food coloring.
  6. Fold in soda and vinegar.
  7. Bake in two greased and floured 9 inch cake pans.
  8. Bake 30 minutes or until knife comes out clean.
  9. Let cool on wire rack.
  10. Freeze for two hours.
  11. Take out frozen pans and cut each round in half, resulting in 4 cake layers.
  12. Brush off crumbs from cakes with brush, frost and assemble.

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