1/2 cup vegetable shortening2 eggs1 tsp vanilla essence2 1/2 cups flour2 tbsp cocoa1 1/2 cups Chelsea raw sugar2 oz red food colouringPinch of salt1 cup buttermilk1 tsp baking soda sprinkled over 1tbsp vinegar
White Chocolate Rose Water Frosting
180g quality white chocolate7og butter1 tbsp honey1/4 cup buttermilk250g sifted icing sugarRose water to taste
1. Grease and line 2 cake pans.2. Heat oven to 180°3. Cream shortening and sugar. Add vanilla. Add eggs, beating well after each addition.4. Sift flour salt and cocoa together. Add alternatively with buttermilk.5. Blend in food colouring then add soda/vinegar mix at last moment. Do not mix the two together until the end!6. Bake for thirty minutes.7. Frost when cool.8. Try not to spit on floor.9. For the frosting, melt butter and chocolate in microwave on low heat for 1-2 min.10. Stir to mix, add honey and icing sugar and beat well with a whisk. The mixture should be cool enough to add buttermilk. Keep beating until thick. Mix in rosewater. You can now tint.
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