Red Velvet Cocoa Cake
Yield
2 cakesPrep
25 minCook
35 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
cocoa powder
|
|
| 2 | ounces |
food coloring
red |
*
|
| 2 ½ | cups |
cake flour
sifted |
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | tablespoon |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
cocoa powder
|
|
| 57.8 | ml/g |
food coloring
red |
*
|
| 591 | ml |
cake flour
sifted |
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 15 | 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.
