Red Velvet Cake

By Jan

Ingredients

• 1 1/2 cups vegetable oil
• 2 eggs
• 1 C buttermilk
• 1 TBS vinegar
• 1 tsp vanilla
• 2 C granulated sugar
• 1 TBS unsweetened cocoa powder
• 1 tsp salt
• 1 tsp baking soda
• 2 1/2 C all pupose flour
• 1 oz red food coloring

Preparation

Step 1

Preheat oven to 350. Coat 3 8 inch round pans (I used 9" and baked for 20 minutes) with nonstick spray. Cut parchment rounds to find in the bottom of the plans. Place in pans and spray again with nonstick spray.

Mix oil, eggs, buttermilk, vinegar and vanilla on medium speed until combined.

Add the sugar and mix until incorporated.

Add the cocoa powder, salt and baking soda, mixing on medium speed for 30 seconds or until no lumps remain in the cocoa powder.

Turn mixer to low and add the flower and red food collaring, Mix until smooth, 30 seconds - 1 minute.

Divide the batter evenly between the 3 pans.

Bake for 25-30 minutes or until toothpick comes out clean.

Cool in pan for 10 minutes and turn cakes out onto a wire rack to cool.

Frost as desired.