Another good recipe from "Taste of Home" magazine! I used this at a Valentine's luncheon I did with Mexican food and it was a wonderful ending. Ice cream would be good with it too. I "sparkled" it with pink but you could use any color the occasion called for and in fact, I just found Watermelon sprinkles the other day that are darling and are watermelon pink with green and even have a faint watermelon taste! Bon Appetit!!
1 cup shortening ( I use butter flavor Crisco)
2 cups sugar
2 TBLS. vanilla(Mexican is the best!!!)
3 cups unbleached flour ( I use King Arthur or Pillsbury)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup powdered sugar
1-2 Tbls. milk(I use half and half or cream)
1/2 teaspoon vanilla( Use Mexican it is best)
Preheat oven to 350 degrees. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with the buttermilk, beating well after each addition.
Pour into a greased and floured 10 inch fluted(Bundt) pan. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted in the center, comes out clean. Cool 10 minutes before removing from the pan to a wire rack to cool. Combine icing ingredients and drizzle over cake. Put colored sprinkles on if desired. Serves 12