Ingredients
1/2 c. butter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
3 Tbsp. cocoa
2 oz. red food coloring
2 1/2 c. sifted cake flour
1 1/2 tsp. baking powder
1 c. buttermilk
1 tsp. baking soda
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Cream the butter and sugar. Beat in eggs, one at a time. Beat in vanilla and salt. Stir together cocoa and coloring. Add to butter mixture. Sift the flour with baking powder and add alternately with the milk. Stir the baking soda into the vinegar and fold gently into the batter. Pour into 2 greased and floured 9-inch cake pan. Bake at 350° for 25 to 30 minutes. Cool before frosting with white icing, buttercream style.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution