So to go along with the previous post’s cooked red velvet frosting – it seemed only appropriate to post a cake recipe to go along with it…I hope you all have a great Valentine’s Day…and if anyone tries this recipe….I hope its one that will go in your recipe collection…she has amazing recipes….
|Prep Time 20 Minutes
Cook Time 20 Minutes
|Servings 24||Difficulty Easy|
- 1 cup Shortening
- 1-¾ cup Sugar
- 2-½ cups Cake Flour
- 1-¼ teaspoon Salt
- 2 whole Eggs
- 1 cup Buttermilk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1-½ teaspoon Vinegar
- 1-½ ounce, fluid Red Food Coloring
- 1-½ teaspoon Cocoa Powder
Preheat oven to 350 degrees. Thoroughly spray a large (18 x 12) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
Sift together cake flour and salt. Set aside.
In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.
In a separate small bowl, mix together cocoa and red food coloring. Set aside.
Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.
Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow cake to cool completely before icing.
(Ice with Tasty Kitchen recipe “That’s the Best Frosting I’ve Ever Had”. It’s perfect with this cake.)