Red Velvet Cake Recipe
Ingredients
| Shortening | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Eggs | 2 | |
| Buttermilk | 1 Cup (16 tbs) | |
| Cocoa | 2 Tablespoon | |
| Cake flour | 2 1⁄4 Cup (36 tbs) | |
| Red food coloring | 2 Ounce | |
| Salt | 1 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Soda | 1 1⁄2 Teaspoon | |
| Vinegar | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3671 Calories from Fat 1103
% Daily Value*
Total Fat 124 g190.8%
Saturated Fat 31.1 g155.6%
Trans Fat 13.5 g
Cholesterol 423 mg141%
Sodium 4141 mg172.5%
Total Carbohydrates 596 g198.7%
Dietary Fiber 44.8 g179.2%
Sugars 301.7 g
Protein 74 g148%
Vitamin A 9.7% Vitamin C
Calcium 33% Iron 34%
*Based on a 2000 Calorie diet
Directions
Beat well.
Add cocoa, red coloring and vanilla.
Sift flour and salt and add alternately with buttermilk.
Last mix soda into vinegar and add to batter while still foaming; mix quickly.
Bake in greased floured pans, 2 layer (8 inch) or 1 [9x13 inch) pan, at 350° for 30 to 35 minutes.
Frosting: Cook until thick 5 tablespoons flour and 1 cup milk.
Set aside to cool.
Cream 1 cup butter with 1 cup granulated sugar; then add the milk mixture to the butter mixture and beat until very light.
Chef
