Yield: 6, 8 & 10 inch topsy turvy cake

1 cup liquid shortening

3 cups white sugar

4 each large whole eggs

1/4 c dutch processed cocoa powder

1 oz "no taste" red food coloring

1 t salt

1 T vanilla extract

2 cups buttermilk

5 cups sifted pastry flour

2 t baking soda

1 T distilled white vinegar

Pre-heat oven to 325F. Grease and paper line the pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the liquid shortening, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Do not over beat.

Pour the cake batter on the prepared pans until it reaches half of the shortest side. Place the pans in the oven and bake, 45 to 50 minutes or until the cake tester comes out clean. Frost as desired.