Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Red Earth Cake
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- #124417
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/2 cup shortening
1 1/2 cup sugar
1 egg, beaten until light and foamy
4 tablespoons cocoa
3 teaspoons red food coloring
2 tablespoons strong hot coffee
2 cups cake flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
directions
Cream shortening and sugar until light and fluffy. Blend in beaten egg. Mix cocoa, coloring and hot coffee to make a smooth paste. Stir into egg mixture.
Sift flour and measure, then sift again with salt and baking soda. Add a bit of measured flour to egg mixture, then alternately add buttermilk and flour, folding and beating it lightly after each addition. Add vanilla.
Turn into two 8-inch pans, 2-inches deep, bottoms lined with buttered waxed paper. Bake at 375 degrees F for 30 to 35 minutes until cakes test done.
added by
ilovetocook23
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 15, 2012
This recipe has been in my family since I was a child. I'm 77. Could you tell me where you got this recipe? It may be a relative. The original recipe only calls for 1 tsp of red food coloring. I suspect it refers to the red soil in Okla. as that is where my mother and grandmother found the recipe. I hope you respond as we might be related. Ancient cook