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Red Velvet Cocoa Cake
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uses 3oz. red food coloring

Roxanne Kelly

Serves/Makes: 1 9-inch layer cake

  • 3 oz (84 grm). red food coloring
  • 4-1/2 tbsp (70 ml). cocoa
  • 3/4 cup (175 ml) butter
  • 2-1/4 cups (525 ml) sifted granulated sugar
  • 3 eggs
  • 1-1/2 cups (350 ml) buttermilk
  • 3-1/4 cups (775 ml) sifted flour
  • 1 tsp (5 ml). (scant) salt
  • 1-1/2 tbsp (20 ml). soda
  • 1-1/2 tbsp (20 ml). vanilla
  • 1-1/2 tbsp (20 ml). vinegar
  • Mix red coloring and cocoa together with fork and set aside.
  • Cream butter, sugar and eggs.
  • Combine cocoa and creamed mixture; beat.
  • Add buttermilk alternately with flour, salt and soda.
  • Fold in vanilla and vinegar.
  • Pour batter into two 9-inch cake pans with bottoms greased and lined with waxed paper.
  • Bake 35 minutes at 350 degrees (175 C.) F.

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