Try this Red Velvet Cake (Mf) recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 375 degrees. Lightly butter and flour two 9-inch cake pans. Shake off excess flour. Resift the cake flour with cinnamon, baking powder, baking soda, salt and cocoa. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and mix until incorporated. Combine the vinegar, buttermilk and red food coloring. Alternately add buttermilk and flour mixture to the creamed butter, stirring well after each addition. Transfer the batter to the prepared cake pans and bake for 25 to 30 minutes or until a toothpick, when inserted in the middle, comes out dry. Remove the cakes from the oven and cool in the pans for 5 minutes. Remove from the pans and transfer to a cake rack to cool. When thoroughly cool, brush off the crumbs and ice with a boiled icing of your choice and dust with coconut if you wish. Yield: 12 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #348 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6770 From: 4paws@netrax.net (Shermeyer-Gail) Date: Fri, 20 Dec 1996 17:35:17 -0500
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Serving Size: 1 Serving (3144g) | ||
Recipe Makes: 1 | ||
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Calories: 9343 | ||
Calories from Fat: 1793 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 199.2g | 266 % | |
Saturated Fat 99.9g | 499 % | |
Monounsaturated Fat 59g | ||
Polyunsanturated Fat 17.9g | ||
Cholesterol 3423.1mg | 1053 % | |
Sodium 3248.6mg | 112 % | |
Potassium 4291.7mg | 113 % | |
Total Carbohydrate 1751.5g | 515 % | |
Dietary Fiber 58.5g | 234 % | |
Sugars, other 1693g | ||
Protein 205.3g | 293 % | |
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: 9343
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