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1
Preheat oven to 350u00b0F. Grease and lightly flour two 9-inch cake pans and set aside.
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2
Cream shortening and sugar together until light and fluffy. Beat in eggs.
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3
Sift together flours, cocoa powder and salt and add alternately with the buttermilk and food coloring to the creamed mixture.
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4
Dissolve the baking soda in the vinegar and fold into batter. Divide evenly between the prepared cake pans and bake for approximately 20 minutes, or until the tops of the cakes spring back when gently pressed and a toothpick inserted in the centers comes out clean.
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5
Allow baked cakes to cool for 5 minutes in pans. Turn cakes out of pans and allow to cool completely on racks before frosting.
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6
* Prepare recipe twice for four-layer cake. Do not double, unless you have enough pans and a large and consistent-enough oven to bake all four at once.
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7
** The vinegar tang in the finished cake is distinct but not overpowering. Although I used apple cider vinegar because it was the most neutral vinegar I had on hand, I think it would be interesting to try different flavors: balsamic or raspberry vinegar or even lemon juice.
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8
Have all ingredients at room temperature. Sift sugar thoroughly.
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9
Combine first five ingredients and beat with an electric mixer until mixture is smooth and light. Add extract and beat to incorporate.
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10
If frosting is too soft to adhere to cake properly, refrigerate briefly to thicken before spreading.
