RED VELVET CHOCOLATE CAKE
This is a recipe passed on through my grandmother, my mother, my sister and onto me. All of my family have enjoyed eating this cake, especially my father! It's especially great for any Fourth of July celebration.
Provided by Debbie Smith
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cake pan (s) for baking by rubbing them with butter and sprinkling flour throughout the inside.
- You can either use one 9"x13" pan or two circular 8" or 9" cake pans.
- Make a paste of cocoa and red food coloring.
- Set aside.
- Cream shortening and white sugar.
- Add 2 eggs, beat well.
- Add vanilla and the paste of cocoa and red food coloring.
- Sift 2 cups of flour and salt.
- Add alternatively with milk.
- Beat mixture well.
- Dissolve baking soda in vinegar.
- Add to cake mixture while foaming.
- Pour mixture into pan (s) for baking.
- Bake at 350 degrees for around 40 minutes.
- Test to see if the cake is done by sticking a toothpick into its center.
- If it comes out clean, the cake is done.
- After cooled, top with Red Velvet Chocolate Cake Icing.
Nutrition Facts : Calories 256.8, Fat 10.3, SaturatedFat 2.9, Cholesterol 38.1, Sodium 223.9, Carbohydrate 37.2, Fiber 0.7, Sugar 20.1, Protein 4
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