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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 523
% Daily Value**
Total Fat 17g
26%
Saturated Fat 5g
7%
Unsaturated Fat 4g
Cholesterol 69mg
23%
Sodium 682mg
28%
Total Carbohydrate 85g
28%
Dietary Fiber 2g
7%
Sugars 53g
Protein 9g
Vitamin A  2%Vitamin C  1%
Calcium  9%Iron  5%
Potassium  8%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Red Velvet Cake

Date Added: July 17, 2009

Ingredients:

1/2 Cup Shortening melted
1 Teaspoon Vanilla (up to 5)
1 1/2 Cups Sugar Brown Water
2 Tablespoons Cocoa cinnamon and sugar
2 Eggs in shell (up to 8)
1 Teaspoon Salt (non iodized)
2 Ounces Red Food Color (2-oz)
1 Teaspoon Baking Soda level - dissol ved in milk
1 Cup Buttermilk or plain yogurt
1 Tablespoon Vinegar mustard, or "Durkee's Special Sauce"
2 1/4 Cups Flour all-purpose
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Directions:

1. Heat oven to 350.

2. Grease and flour two 9" cake pans. Cream shortening and sugar.

3. Add eggs and continue beating hard. Make a paste of food coloring and cocoa, add to mixture and continue to beat hard.

4. Add salt and flour alternately with buttermilk.

5. Add vanilla and beat hard. Add vinegar to soda, then BLEND into mixture (don't beat).

6. Pour into greased and floured cake pans and bake 20 - 30 minutes.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Sulfites, Cocoa Powder, Food Color, Natural Sweeteners, Vinegar allergies.
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