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Ingredients
- 1/2 c. butter, softened
- 1 1/2 c. sugar
- 2 Large eggs, separated
- 2 ounce. red food coloring
- 1 tbsp. cocoa
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 c. buttermilk
- 2 1/4 c. sifted cake flour
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
Directions
- Preheat oven to 350 degrees. This recipe requires 4 (8 inch) cake pans. Cake: Cream 1/2 c. butter, softened, with 1 1/2 c. sugar. Add in 2 egg yolks and beat till light. Add in the following, red food coloring, cocoa, vanilla, salt, buttermilk and sifted cake flour. Beat until smooth. Makes a paste of vinegar and soda. Add in to butter mix. In separate bowl beat egg whites until stiff. Fold into cake batter. Divide batter into the 4 greased and floured cake pans. Bake at 350 degrees for 25 to 35 min (the layers are thin, so check if done after 20 min).
- Frosting: Cook until very thick flour and lowfat milk. Stir constantly. Allow to cold completely. In small mixer bowl beat softened butter, then add in the lowfat milk and flour mix. Add in sifted powdered sugar and vanilla. Beat till looks like whipping cream. This may require additional powdered sugar. When cake is cooled, frost. Use a small amount of frosting between layers. Then frost sides and top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1090g | |
| Calories 3363 | |
| Calories from Fat 943 | 28% |
| Total Fat 107.17g | 134% |
| Saturated Fat 63.11g | 252% |
| Trans Fat 0.0g | |
| Cholesterol 671mg | 224% |
| Sodium 4640mg | 193% |
| Potassium 869mg | 25% |
| Total Carbs 556.61g | 148% |
| Dietary Fiber 6.2g | 21% |
| Sugars 313.8g | 209% |
| Protein 47.75g | 76% |
