This has to be my second favorite cake only falling behind the Slice of Heaven Cake. It is Chocolate so it has to be good. The icing is like no other.
1/2 cup coconut red food coloring
1/2 cup shortening 1 1/2 cup sugar
2 eggs 2 oz red food coloring
2 Tbs cocoa 1 scant tsp salt
2 1/2 cup sifted all purpose 1 tsp baking soda
1 cup butter milk 1 tsp vanilla 1 Tbs vinegar
Preheat oven to 350 degrees. In a small bowl mix coconut and a few drops of red food coloring. Toss until coconut is covered. Set aside. Grease and flour 3 9" round cake pans and set aside. In a large bowl cream shortening, sugar and eggs together until sugar is no longer grainy. In a cup combine cocoa & 2 oz of red food coloring until a paste. Add this to sugar mixture. Add salt. Combine buttermilk and vanilla. Alternate adding flour & butter milk mixture. Stir don't beat. Then add 1/3 of soda and vinegar until all is added. Pour into prepared cake pans and bake for 30 minutes in preheated 350 degree oven for 30 minutes or until toothpick inserted in the center comes out clean. Top with Red Velvet icing
Red Velvet Icing
3 Tbs flour 1 cup shortening
1 cup milk 1 tsp vanilla
1 cup sugar
In a small pan combine flour & milk. Blend until smooth. Cook on low heat until thick. Remove from heat and cool. (I have been known to place mine in the freezer to cool off faster.) In a large bowl combine shortening and sugar and cream. Add in flour mixture and blend in vanilla. Spread over cooled cake and top with colored coconut.
1/2 cup coconut red food coloring
1/2 cup shortening 1 1/2 cup sugar
2 eggs 2 oz red food coloring
2 Tbs cocoa 1 scant tsp salt
2 1/2 cup sifted all purpose 1 tsp baking soda
1 cup butter milk 1 tsp vanilla 1 Tbs vinegar
Preheat oven to 350 degrees. In a small bowl mix coconut and a few drops of red food coloring. Toss until coconut is covered. Set aside. Grease and flour 3 9" round cake pans and set aside. In a large bowl cream shortening, sugar and eggs together until sugar is no longer grainy. In a cup combine cocoa & 2 oz of red food coloring until a paste. Add this to sugar mixture. Add salt. Combine buttermilk and vanilla. Alternate adding flour & butter milk mixture. Stir don't beat. Then add 1/3 of soda and vinegar until all is added. Pour into prepared cake pans and bake for 30 minutes in preheated 350 degree oven for 30 minutes or until toothpick inserted in the center comes out clean. Top with Red Velvet icing
Red Velvet Icing
3 Tbs flour 1 cup shortening
1 cup milk 1 tsp vanilla
1 cup sugar
In a small pan combine flour & milk. Blend until smooth. Cook on low heat until thick. Remove from heat and cool. (I have been known to place mine in the freezer to cool off faster.) In a large bowl combine shortening and sugar and cream. Add in flour mixture and blend in vanilla. Spread over cooled cake and top with colored coconut.
