My friend Carol got this recipe from a caterer in Kingsport, TN., Anna Dickerson. Carol remembers that Anna used 8″ pans, and thinks the icing should be doubled.

2 oz red food color
3 Tbs instant cocoa
Stir above together and set aside
1/2 cup crisco
1 1/2 cups sugar
2 eggs
1 cup buttermilk
2 1/4 cups plain flour(sifted 3 times)
1 tsp vanilla
1 tsp salt
1 tsp soda
1 Tbs vinegar
ICING
1 stick margerine(room temp.)
1/2 cup crisco
1 cup plain sugar
3 Tbs plain flour
2/3 cups sweet milk
1 tsp vanilla

1. Stir the red food coloring and cocoa together. Set aside
2. Cream sugar and shortening. Add eggs and coloring mixture
3. Beat 10 minutes. Add buttermilk
4. Gradually add flour, salt, and vanilla.
5. Remove bowl from mixer, add soda and vinegar(mix these together before adding to cake mixture.
6. Bake in 3 pans 20-25 minutes at 325 degrees.
7. She told me the key to the cake was beating it for 10 minutes. I burned out to mixers before I got the heavy duty one.
8. iCING
9. Beat above ingredients in small bowl for 10 minutes.
10. Since we don’t use margerine anymore, I guess you would use butter and I assume she means whole milk for the sweet milk.

Servings: 12