Ingredients
Cake:
1/2 c. unsalted butter, room temp
1/2 c. shortening (Crisco), room temp
2 1/4 c. granulated sugar
3 large eggs
3 rounded Tbsp cocoa powder
2 oz. red food coloring
3 1/2 c. sifted flour
1 1/2 c. buttermilk
1 1/2 tsp vanilla
1 Tbsp white vinegar
1 1/2 tsp baking soda
Frosting:
6 Tbsp flour
1 1/2 c. milk
1 1/2 c. granulated sugar
1 1/2 c. unsalted butter
2 Tbsp Sherry
Preparation
Cake: Preheat oven to 350. Grease 3 8-inch cake pans. Cut parchment paper to fit bottoms - grease. Flour pans. Cream first 3 ingredients until light and fluffy. Add eggs one at a time, beating well after each. Make a paste of cocoa and red food coloring. Add, mixing well. Combine buttermilk and vanilla. Alternately add flour and buttermilk mixture, beginning and ending with flour. (4 flours and 3 buttermilks) In small bowl combine vinegar and baking soda. While still foaming, add to batter. Pour into prepared pans. Bake 30 - 35 minutes until tester comes out clean.
Frosting: Whisk together milk and flour in heavy saucepan over medium heat. Whisk constantly until very thick. Cool completely. Cream together sugar, butter and Sherry. Add cooled flour mixture and beat together, scraping sides occasionally, for 10-12 minutes. Frost cake!
