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  • Red Velvet Chocolate Cake

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    Red Velvet Chocolate Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. unsweetened cocoa pwdr
    • 2 ounce red food coloring
    • 1 c. buttermilk
    • 1 tsp salt
    • 1 tsp vanilla extract
    • 1/2 c. shortening
    • 1 1/2 c. white sugar
    • 2 x Large eggs
    • 2 1/2 c. all-purpose flour, sifted
    • 1 1/2 tsp baking soda
    • 1 tsp white vinegar
    • 1 c. lowfat milk
    • 5 Tbsp. all-purpose flour
    • 1 c. white sugar
    • 1 c. butter
    • 1 tsp vanilla extract

    Directions

    1. Method1 Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
    2. 2 Combine the buttermilk, salt and 1 tsp. vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 c. sugar till light and fluffy. Beat in the Large eggs one at a time, then stir in the cocoa mix. Beat in the buttermilk mix alternately with the flour, mixing just till incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
    3. 3 Pour batter into prepared pans. Bake in the preheated oven for 30 min, or possibly till a toothpick inserted into the center of the cake comes out clean. Allow to cold completely before frosting. Chill till ready to serve.
    4. 4 To Make Icing: In a saucepan, combine the lowfat milk and 5 Tbsp. flour. Cook over low heat, stirring constantly, till mix thickens. Set aside to cold completely. Cream together butter, 1 c. sugar and 1 tsp. vanilla till light and fluffy, then stir in the cooled lowfat milk and flour mix, beating till icing reaches spreading consistency.

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