Red Velvet Cake
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 bottles (1 oz) red food coloring
1 teaspoon baking soda
1 tablespoon vinegar
1 pack instant hot chocolate, NOT sugar-free
1/2 cup Crisco
1 1/2 cups granulated sugar
2 pieces eggs
1 cup buttermilk
2 1/4 cups cake flour, sifted
1 teaspoon salt
1 teaspoon vanilla

Preparation

1 Add Red Paste. Mix. Add 1 cup buttermilk, mix again. Add 2 1/4 cups cake flour with scant teaspoon salt. Add 1 teaspoon vanilla, mix. 2 Beat in by hand 1 teaspoon baking soda and 1 tablespoon vinegar. 3 Pour into 2 well greased and floured 9 inch round cake pans (or cupcake tins makes 2 dozen). 4 Bake 350 degrees 25 to 30 minutes for the 9-inch pans; 10-15 minutes for cupcakes.

About


This Southern dessert has become trendy all over the US. Its distinct red color makes it a festive accompaniment to almost any occasion.