Red Velvet Chocolate Cake By Martha Stewart
Ingredients:
2 1/2 cups cake flour
unsalted butter for pan
1/4 cup cocoa powder
1 tsp salt
1 1/2 cups sugar
2 large eggs
1 1/2 cups canola oil
1 tsp pure vanilla extract
1/4 cup red food coloring
1 1/2 tsp baking soda
1 cup buttermilk
2 tsp white vigegar
Seven minute frosting for red velvet chocolate cake
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a round cake pan.
3. Whisk cake flour, cocoa and salt in a bowl.
4. Cream sugar and oil in e electric mixer.
5. Beat in eggs.
6. Add in food coloring and vanilla and combine well.
7. Add dry mixture alternating with buttermilk.
8. Whisk well.
9. Mix baking soda and vinegar in a bowl.
10. Add batter and beat well.
11.Transfer batter in cake pans.
12. Bake it for 30-35 minutes.
13. Take out cake from oven.
14. Let it cool completely.
15. Spread frosting over one of layers.
16. Place second layer on top and spread frosting.
17. Cake can be stored in refrigerator for 6-7 hours.
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