Red Velvet Cake1/2 cup butter or margarine, softened 125 mL
1 1/2 cups granulated sugar 375 mL
1/2 tsp red food colouring 3.8mL ( any good quality red food colour will do)
2 cups self raising flour 500 mL
1/3 cup Cocoa 75 mL
1 teaspoon baking soda
1 tsp salt 5 mL
1 tbsp white vinegar 15mL
1 cup buttermilk
1. Preheat oven to 350°F (180°C). Grease and flour a 9 x 13-inch (3.5 L) baking pan.**
2. Beat butter and sugar in a large bowl; add eggs and vanilla, beating well. Stir together buttermilk with food colouring. Stir flour with cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Add the baking soda and add the vinegar. Pour into prepared pan.
3. Bake for 30 to 35 minutes or until a wooden pick inserted in centre comes out clean. Place on
a wire rack and cool completely in pan. Frost and decorate as desired.
* To sour milk ( buttermilk): Use 1 tbsp (15 mL) white vinegar plus milk to equal 1 cup (250 mL).
**Cake can also be baked in two, greased and floured, 9-inch (1.5 L) round cake pans. Bake
for 30 to 35 minutes or until a wooden pick inserted in centre comes out clean. Place on a wire
rack and cool for 10 minutes in pan. Turn cakes out from pans and cool completely. Frost and
decorate as desired.