| | Directions | | Cream shortening, sugar and eggs. Make a paste with food coloring and cocoa in a separate small bowl. Add to creamed mixture. Add salt, flour and buttermilk and beat until smooth. Sprinkle baking soda over mixture; then pour in the vinegar. Fold over by hand until soda is well mixed in. Divide mixture in 2 (8 or 9 inch) greased and floured cake pans. Bake at 350° for 35 to 40 minutes. Allow cake to completely cool, then use Waldorf-Astoria Frosting as icing. |
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| Ingredients | | - |  | 1 cup shortening/butter |
| - | | 1 1/2 cups cane sugar |
| - | | 2 Eggs |
| - | | 1 tablespoon cocoa |
| - | | 1 teaspoon Salt |
| - | | 2 1/2 cups sifted flour |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon cider vinegar |
| - | | 3 bottles red food coloring (1 ounce bottles) |
| - | | 1 cup buttermilk |
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