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Home > Resources > The Outdoors > Cooking > Desserts
 
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Red Epaulet Chocolate Cake



2 cups flour
3 tbs cocoa
1 tsp salt
1/2 cups shortening or oil
2 eggs
1 oz red food coloring
1 tsp vanilla
1 cup buttermilk
1 tbs vinegar
1 tsp baking soda

FROSTING:

1 cup milk
1/4 cups flour salt
1 cup sugar
1/2 cups shortening
1/2 cups margarine
1 tsp vanilla

Pre heat cardboard oven to 350 degrees. Grease and flour two 9 in round cake pans or make out of heavy aluminum foil. In small pot, mix flour, cocoa, and salt very well with fork. In medium pot, mix shortening and sugar well with fork. Add eggs, red food coloring, and vanilla. Mix well. Beat while gradually adding flour mixture and buttermilk. Mix vinegar and baking soda in separate container, then 8add to batter. Pour batter into pans and bake for 30 minutes.

FROSTING: Heat milk and flour in small pot over medium heat, stirring until thick. Add pinch of salt and cool. Beat sugar with remaining ingredients until fluffy. Add flour mix and beat until well blended. Frost cooled cake and serve.


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