Dark Red Velvet Cake

1 tbsp. baking soda

2- 1/2 cups all purpose flour

2 tbsp. baking cocoa

1 ½ cups sugar

1 tsp. salt

2 ounces red food coloring

½ cup butter, softened

2/3 cup buttermilk

2 eggs

1/3 cup sweet milk, (regular milk)

2 tbsp. apple cider vinegar

Combine cocoa, flour, sugar, salt, food coloring and vanilla with butter. Beat in buttermilk; add eggs beaten with the sweet milk.  Beat ingredients well with an electric mixer. Add vinegar and baking soda, stir thoroughly. Place in two greased and floured cake pans. Bake at 325 approximately 25-30 minutes. Cool and frost with cream cheese icing and chopped nuts.

Combine cocoa, flour, sugar, salt, food coloring and vanilla with butter. Beat in buttermilk; add eggs beaten with the sweet milk.  Beat ingredients well with an electric mixer. Add vinegar and baking soda, stir thoroughly. Place in two greased and floured cake pans. Bake cake at 325 approximately 25-30 minutes, or until cake tests done. Cool and frost with cream cheese icing and chopped nuts.

This Red Velvet Cake Recipe lends itself well to using at Valentine’s Day. Simply buy your cupcake papers, (I bought cupcake papers with red hearts on them last year), and fill 3/4 of the way. Frost with your favorite cream cheese icing recipe!

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“Red Velvet Cake”  is one of my all time favorite cakes—while technically not a chocolate cake, I felt in honor of National Chocolate Cake Day because this cake includes cocoa, I would post this decadent cake recipe.

I hope you “ALL” enjoy National Chocolate Cake Day each year on January 27.

Best,

Virginia Wright

Author & the Queen of Recipe Adaptation

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