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| 2 Tasse | Cake flour, sifted |
| 1 Teelöffel | cinnamon ground |
| 1 1/2 Teelöffel | baking powder |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1/2 Tasse | Unsweetened dutch cocoa |
| 1/4 x ca. 450 g | Unsalted butter, at room temperature |
| 1 1/2 Tasse | sugar |
| 3 | Eggs lightly beaten |
| 1 Teelöffel | vanilla |
| 1 Teelöffel | vinegar |
| 1 Tasse | buttermilk |
| 1 Esslöffel | Red food coloring, dissolved in |
| 2 Esslöffel | water boiling |
| 1 | Recipe boiled icing (see recipe) |
| 1/3 Tasse | Flaked dried coconut, optional |
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Preheat the oven to 375 degrees. Lightly butter and flour two 9-inch cake pans. Shake off excess flour.
Resift the cake flour with cinnamon, baking powder, baking soda, salt and cocoa.
Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and mix until incorporated. Combine the vinegar, buttermilk and red food coloring.
Alternately add buttermilk and flour mixture to the creamed butter, stirring well after each addition. Transfer the batter to the prepared cake pans and bake for 25 to 30 minutes or until a toothpick, when inserted in the middle, comes out dry. Remove the cakes from the oven and cool in the pans for 5 minutes. Remove from the pans and transfer to a cake rack to cool. When thoroughly cool, brush off the crumbs and ice with a boiled icing of your choice and dust with coconut if you wish. Yield: 12 servings
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