I love red velvet cake. I love its light chocolate taste. I found this recipe in my great-aunt’s church’s cookbook. I adapted it to my own tastes and added more chocolate, plus substituted the Crisco for butter. This year, I plan on making it with natural food coloring because artificial coloring is so bad for you. My motto is: keep it natural.
- 1/2 cup butter
- 1 1/2 cup sugar (Earlier this year, I swapped regular white sugar for unrefined cane sugar. It’s a bit lower on the glycemic index and much less processed.)
- 2 eggs, well beaten
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2 cups cake flour, sifted (I sift at least four times)
- 3 tablespoons of cocoa
- 1/2 teaspoon salt
- 2 oz. of red food coloring (You can buy natural food coloring at Whole Foods)
- 1 teaspoon vinegar
- 1 teaspoon baking soda
Pre-heat the oven to 350 degrees. Cream butter and sugar and add the eggs. Sift the cake flour and add the cocoa and salt. Alternately add the dry ingredients and the buttermilk. Add the vanilla and food coloring. Fold the vinegar and baking soda into the batter. Pour into two eight inch pans or a 16-inch square pan. Bake for 30 to 35 minutes. Frost with either butter cream frosting or cream cheese frosting.
Photo: Steven Labinski