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Suggest a better description1. Position rack in center of oven; preheat to 350 degrees. Grease and flour 2 (9x2 in.) round cake pans; set aside.
2. Beat shortening and next 8 ingredients in a large bowl with electric mixer at low speed just until blended; beat at medium-low for 1 minute.
3. Add eggs individually, beating 1 minute after each addition.
4. Add buttermilk in 2 portions, beating just until blended, scraping sides of the bowl between additions
5. Divide batter between prepared pans. Bake 35-40 minutes or until cake just begins to pull away from sides of pans.
6. Cook cakes on wire rack for an hour. Turn cakes onto lightly sugared parchment paper; cool to room temperature. Wrap tightly in plastic wrap and freeze until ready to frost.
7. Spread frosting over one cake; top with second cake. Frost sides and top of cake with remaining frosting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 249 | ||
Calories from Fat: 198 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 252.4mg | 78 % | |
Sodium 331.7mg | 11 % | |
Potassium 144mg | 4 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.2g | ||
Protein 8.1g | 12 % | |
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: 249
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