Buttermilk Golden Layer Cake

Chef hat man

INGREDIENTS

DIRECTIONS

Cake:
2 1/4 cups cake flour *, sifted
1 1/2 cups granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup dried buttermilk mix
1 tsp. salt
1/2 cup solid vegetable shortening
1 cup water
1 1/2 tsp. vanilla extract
2 eggs

Fudge Frosting:
1/2 cup solid vegetable shortening
2 cups granulated sugar
1/2 cup + 1 Tbsp. SACO Premium Cocoa
3 Tbsp. vegetable oil
2/3 cup milk
1/2 tsp. salt
3 Tbsp. SACO Buttermilk Blend
2 tsp. vanilla extract

Cake:
Have ingredients at room temperature. Preheat oven to 350°F. Grease and flour one 13 x 9 x 2-inch baking pan, or two 8 or 9-inch round layer pans. In large mixing bowl sift together all dry ingredients. Add remaining ingredients and blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into prepared pan(s). Bake oblong pan 40 to 45 minutes, layer pans 30 to 35 minutes, or until wooden toothpick tests done. Cool. Frost as desired or with Fudge Frosting.

* If cake flour is not available, substitute 2 cups sifted all-purpose flour.

Frosting:
Mix all ingredients, except vanilla, in 2 1/2-quart saucepan. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place pan of frosting in bowl of ice and water. Beat frosting until smooth and of spreading consistency. Stir in vanilla. Makes enough to fill and frost two 9-inch layers or one 13 x 9-inch cake.

Nutritional Info:
Calories 313.1, Protein 2.95 gm, Carbo. 47.62 gm, Fat 13.29 gm, Chol. 21.5 mg, Sat. Fat 2.846 gm, Sodium 231.4 mg, Calcium 41.12 mg, Fiber 0.659 gm and Sugars 35.36 gm.