1 Heat oven to 350°F. Grease and flour 13x9-inch baking pan.**
2 Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost; garnish with chocolate chips, if desired. About 15 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
VARIATION: For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2 inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed.
**Cake can also be baked in two greased and floured 9-inch round baking pans. Bake at 350°F for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.
HERSHEY'S RED VELVET CUPCAKES: Line about 28 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups. Prepare batter as above; fill each muffin cup about 1/2 full with batter. Bake at 350°F about 20 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire rack. Frost as desired. About 28 cupcakes.
FLUFFY VANILLA FROSTING:
½ cup (1 stick) butter or margarine, softened
5cups powdered sugar, divided
2 teaspoon vanilla extract
½ teaspoon salt
4 to 5 tablespoons milk
In a large mixer bowl, beat butter, 1 cup powdered sugar, vanilla, salt until well blended. Add remaining 4 cups powdered sugar alternately with milk, beating to spreading consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (43g)|
|Recipe Makes: 28 Servings|
|Calories from Fat: 123 (77%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 48.3mg||15 %|
|Sodium 3092.5mg||107 %|
|Potassium 25.1mg||1 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 7.2g|
|Protein 1.8g||3 %|
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.
Calories per serving: 159
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