Redvelvetchocolatecakeicing Recipes

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RED VELVET CHOCOLATE CAKE



Red Velvet Chocolate Cake image

What could make traditional red velvet cake even better? Chocolate, of course!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 two-layer cake

Number Of Ingredients 13

Unsalted butter, for cake pans
2 1/2 cups cake flour, not self-rising
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
1/4 cup red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
Seven-Minute Frosting for Red Velvet Chocolate Cake

Steps:

  • Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
  • In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
  • Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.

RED VELVET CHOCOLATE CAKE



Red Velvet Chocolate Cake image

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

3 teaspoons cocoa
1 tablespoon red food coloring
1/2 cup shortening
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 cup milk
1 teaspoon baking soda
1 tablespoon vinegar

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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