Goes well with cream cheese frosting: http://www.bigoven.com/recipe/cream-cheese-frosting/2093320

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Name: Red Velvet Cake
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 1/2 cups All-purpose flour; 2 cups Sugar; 1 tablespoon Cocoa; 1 teaspoon Salt; 1 teaspoon Baking soda; 2 Eggs; 1 1/2 cups Oil; 1 cup Buttermilk; 1 tablespoon Vinegar; 1 teaspoon Vanilla extract; 2 ounces Red food coloring

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INGREDIENTS

2 1/2 cups All-purpose flour
2 cups Sugar
1 tablespoon Cocoa
1 teaspoon Salt
1 teaspoon Baking soda
2 Eggs
1 1/2 cups Oil
1 cup Buttermilk
1 tablespoon Vinegar
1 teaspoon Vanilla extract
2 ounces Red food coloring

Servings

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit.

2. Grease and flour two 8-inch cake pans.

3. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients (oil, buttermilk, vinegar, vanilla, food coloring) and whisk until blended. Set aside.

4. Whisk together all dry ingredients in a large mixing bowl.

5. Add wet ingredients to dry and blend on medium-high until completely combined (about 1 minute).

6. Pour batter into cake pans, then drop pans on counter a couple of times to remove air bubbles.

7. Bake about 30 minutes or until a toothpick inserted in the center of each cake comes out clean.

8. Let cakes cool about 10 minutes in pans, then remove to cool completely on wire racks.

9. Once completely cool, frost cakes. Goes best with cream cheese frosting (http://www.bigoven.com/recipe/cream-cheese-frosting/2093320).

NOTES

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Red Velvet Cake

2 1/2 cups All-purpose flour 
2 cups Sugar 
1 tablespoon Cocoa 
1 teaspoon Salt 
1 teaspoon Baking soda 
2  Eggs 
1 1/2 cups Oil 
1 cup Buttermilk 
1 tablespoon Vinegar 
1 teaspoon Vanilla extract 
2 ounces Red food coloring

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour two 8-inch cake pans. 
3. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients (oil, buttermilk, vinegar, vanilla, food coloring) and whisk until blended. Set aside.
4. Whisk together all dry ingredients in a large mixing bowl. 
5. Add wet ingredients to dry and blend on medium-high until completely combined (about 1 minute). 
6. Pour batter into cake pans, then drop pans on counter a couple of times to remove air bubbles. 
7. Bake about 30 minutes or until a toothpick inserted in the center of each cake comes out clean. 
8. Let cakes cool about 10 minutes in pans, then remove to cool completely on wire racks. 
9. Once completely cool, frost cakes. Goes best with cream cheese frosting (http://www.bigoven.com/recipe/cream-cheese-frosting/2093320).

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Nutrition

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Serving Size: 1 Serving (2695g)
Recipe Makes: Servings

Calories: 14423
Calories from Fat: 13389 (93%)

Amt Per Serving		% DV

	Total Fat 1487.7g	1984 %
	Saturated Fat 287.7g	1439 %
	Monounsaturated Fat 406.7g
	Polyunsanturated Fat 717g
Cholesterol 507.7mg		156 %
Sodium 117441.4mg		4050 %
Potassium 1260.3mg		33 %
Total Carbohydrate 260.7g		77 %
	Dietary Fiber 8.6g	35 %
	Sugars, other 252g
Protein 49.4g		71 %
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: 14423

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