Ingredients:
- 1 cup shortening
- 1 3/4 cup sugar
- 2 1/2 cups cake flour
- 1 1/4 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1 /2 teaspoon vinegar
- 1 1/2 ounce fluid red food coloring
- 1 1/2 teaspoon cocoa powder
1.Preheat oven to 350 degrees. Thoroughly spray a large (18 x 12) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
2.Sift together cake flour and salt. Set aside. In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.
3. In a separate small bowl, mix together cocoa and red food coloring. Set aside.
4.Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.
5.Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow cake to cool completely before icing.
