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Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon of salt
- 2 tablespoons unsweetened, cocoa powder
- 2 cups sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons of vanilla extract
- 2 ounces of red food coloring
- 1 teaspoon of white distilled vinegar
- 1/2 cup of prepared plain hot coffee
Details
Cooking time 60mins
Preparation
Step 1
Preheat the oven to 325.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla, and red food coloring until combined. Stir in the coffee and white vinegar.
Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined.
Generously grease and flour two round 9 inch cake pans with shortening and flour. Pour the batter evenly into each pan. Bake for 30 - 40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
Let cool on a cooling rack until the pans are warm to the touch. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan. Remove the cakes from the pan and let them cool.
Frost the cake with cream cheese frosting. Beat two 8 ounce packages of cream cheese, 1/4 cup milk, 1 stick butter, 2 teaspoons vanilla, and four cups powdered sugar.
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