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Name: 7 Layer Red Velvet Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 1/2 Cups Cake Flouw; 1 1/2 Cups Sugar; 3 TBSP Unsweetened Cocoa Powder; 1 1/2 TSP Baking Soda; 1 TSP Salt; 1 1/2 Cups Vegetable Oil; 1 Cup Whole Buttermilk; 2 Large Eggs; 1 (1- Ounce) Bottle Red Food Coloring; 2 TSP Vanilla Extract; 1 TSP Vinegar

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INGREDIENTS

2 1/2 Cups Cake Flouw
1 1/2 Cups Sugar
3 TBSP Unsweetened Cocoa Powder
1 1/2 TSP Baking Soda
1 TSP Salt
1 1/2 Cups Vegetable Oil
1 Cup Whole Buttermilk
2 Large Eggs
1 (1- Ounce) Bottle Red Food Coloring
2 TSP Vanilla Extract
1 TSP Vinegar

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Grease and flour 2 9inch cake pans.

In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. Beat in oil, buttermilk, and eggs at medium speed with an electric mixer until smooth. Stir in food coloring, vanilla, and vinegar. Pour 3/4 Cup of cake batter into cake pan, turning to distribute batter evenly. Bake 10 minutes. Let cool in pans 5 minutes; remove from pans, and let cool completely on wire racks.

Wash and dry pans; repeat procedure with remaining batter until all layers are baked. Spread cream cheese frosting evenly between layers and on top and sides of cake.

NOTES

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Nutrition

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Serving Size: 1 Serving (1268g)
Recipe Makes: 1 Servings

Calories: 5037
Calories from Fat: 4901 (97%)

Amt Per Serving		% DV

	Total Fat 544.6g	726 %
	Saturated Fat 201.2g	1006 %
	Monounsaturated Fat 235.4g
	Polyunsanturated Fat 82.2g
Cholesterol 1587.9mg		489 %
Sodium 86218.3mg		2973 %
Potassium 876.4mg		23 %
Total Carbohydrate 19.3g		6 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 16.6g
Protein 37.7g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5037

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