- Cream Cheese Frosting (included here for ease of baking)
- Mom's recipe
- From my mom's cookbook
- 9x13 cake pan
1/2c of crisco or butter (1 stick)
1 1/2c of sugar
1 tsp of vanilla extract
3 tbsp of cocoa powder
1 oz of red food coloring
2 1/2c cake flour or sifted all-purpose flour
1 1/3 tsp of salt
1 tsp of baking soda
1 tbsp of white vinegar
* to make a cup of buttermilk, 1 tbsp of vinegar in a single cup measurement, then fill to the brim and let sit for five minutes.
16 oz cold cream cheese
10 tbsp softened butter
2 tsp of vanilla extract
2c sifted powdered sugar
Preheat oven to 350 degrees.
Combine crisco/butter and sugar, then add eggs and vanilla and beat until combined. In a separate bowl, mix cocoa and food coloring until it's a red paste, then beat into the sugar mix until a uniform red. Alternate between adding flour, buttermilk, and salt until smooth. Drop baking soda on top, add the vinegar, allow the chemical reaction to finish before beating that into the batter as well.
Pour batter into a cake pan and bake...
Regular: for 30-35 minutes.
High altitude: for around 29 minutes or until almost done, then an additional two minutes (make sure to check with a pale-colored toothpick to avoid overbaking).
Cupcakes: 22 minutes (high altitude)
Beat cream cheese, butter, and vanilla together until combined. Add powdered sugar slowly until smooth and the correct consistency.
- From my mom's cookbook. Frosting is from an online source that I modified.