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Red Velvet Cocoa Cake

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Submitted by gmh50

YIELD

2 cakes

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

½ 118
1 ½ 355
CUPS ML SUGAR
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
3 45
TABLESPOONS ML COCOA POWDER
2 57.8
OUNCES ML/G FOOD COLORING
red *
2 ½ 591
CUPS ML CAKE FLOUR
sifted
1 237
CUP ML BUTTERMILK
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING SODA
1 15
TABLESPOON ML VINEGAR

Directions

Cream shortening and sugar.

Add eggs and vanilla. Beat well.

In a separate dish, blend cocoa and food coloring; add to sugar mixture.

Add flour, buttermilk, and salt alternately.

Mix soda and vinegar in cup and add.

Bake in two 9 inch cake pans, greased and floured, at 350℉ (180℃) for 30 to 35 minutes.

If desired, divide batter between three 9-in pans.

Let cool before frosting.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 672 6% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 828mg 35%
Total Carbohydrate 49g 49%
Dietary Fiber 3g 11%
Sugars g
Protein 26g
Vitamin A 3% Vitamin C 1%
Calcium 10% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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