<<Disclaimer: Verify this information before applying it to your situation.>>

I had several question about substitutions.  Here goes.

SUSTITUTIONS:  One person did not want to use the red food coloring.
One thought that I had was that beets really turn water red.  Dice them
and cook in water.  Remove the beets and reduce the liquid.  I have no
idea if this would work but it is a fun thought.  One benefit might be
that the liquid might add an additional amount of sweetness.  II HAVE
NOT TRIED THIS!

Another person was lactose intolerant.  What could he use instead.  I
suggested soy milk.  This would be missing a bit of acid so one might
want to increase the vinegar or lemon.  Also, I had increased the
buttermilk from the original recipe.  Original call for 1 cup  and I
increased it to 1 1/2 cups.  What I am looking for is a particular
consistency to the batter.  This is much thicker than a regular boxed
cake mix.

For another person regarding my ABBREVIATIONS:  As a home economist,
years ago I learned the following and use them to this day.
T. = tablespoon  you can also use tbs.
t. = teaspoon   you can also use tsp.

I hope this answers any questions.  My last thought is, have any of you
made the cake yet.  How did it turn out?  Did you enjoy it.  It our
families favorite.  Enjoy, rz

--
Reesa Zuber
Library Media Specialist
US West/WEA Learning Space Cadre Member & Share 105 Cadre Member
Wasington Middle School
510 South 9th Street
Yakima, Washington  98901
W  509.573.2307   H 509.453.2738   F 509.573.2323
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