Red Velvet Cake #2

Red Velvet Cake

red velvet 2

Red Velvet Cake

(J P 1st, M 2nd)

2 1/2 cups cake flour, spooned and leveled into cup (1 1/4 C)

½ C unsweetened cocoa powder, spooned and leveled into cup (1/4 C)

1 teaspoon baking soda (1/2 tsp)

1 teaspoon salt (1/2 tsp)

2 C to 2 C + 6 tbsp sugar (1 C to 1 C + 3 tbsp)

1/2 cup butter, softened (4 tbsp)

2 large eggs ( 1 egg)

1 cup Vegetable Oil (1/2 C)

2 (1 oz.) bottle red food coloring (1 oz bottle)

2 tsp vanilla extract (1 tsp)

1 tbsp white vinegar (1/2 tbsp)

1 cup + 6 tbsp buttermilk (1/2C + 3 tbsp)

¼ C + 2 tbsp milk ( 3 tbsp)

HEAT oven to 350°F. Preheat the oven to 350 degrees F. Spray your cake or cupcake pans with baking spray. Stir together flour, cocoa, baking soda and salt in medium bowl.

BEAT butter til fluffy. Add in sugar and beat. Add in eggs. Add in oil, food coloring, extract and vinegar. Add to creamed mixture; beat until well blended. Gradually add flour mixture alternately with the milks, beating until blended.

SPREAD evenly in prepared pans or spoon in 2 1/2-3 tbsp batter into cupcake liners. Bake 15 to 25 minutes for cupcakes and 18-30 minutes for cake pans or until toothpick inserted in center comes out clean.


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