Red velvet cocoa cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shortening |
| 1½ | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| 3 | tablespoons | Hershey'sr cocoa |
| 2 | ounces | Red food coloring |
| 2½ | cup | Cake flour; sifted |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| 1 | tablespoon | Vinegar |
Directions
From: IWarfield2@...
Date: Fri, 24 May 1996 00:12:30 -0400 It is supposedly the one that was on the Hershey's Cocoa label. You are on your own for the frosting . . . Cream the shortening and sugar. Add eggs and vanilla; beat well. In a separate dish, blend cocoa and food coloring; add to the sugar mixture. Ad flour, buttermilk, and salt alternately. Mix soda and vinegar in a cup and add.
Butter and flour two 9" cake pans. Divide the batter evenly between the tw pans. Bake at 350x for 30-35 minutes. Let cool before frosting.
Note: Better results can be obtained using a red paste food coloring, available in specialty shops or cake decorating supply departments.
Posted to Master Cook Recipes List, Digest #96