HERSHEY’S Red Velvet Cake
Ingredients
- ½ cup butter or margarine, softened
- 1½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk or sour milk*
- 2 tablespoons red food color one 1-oz. bottle
- 2 cups all-purpose flour
- ⅓ cup HERSHEY’S Cocoa
- 1 teaspoon salt
- 1½ teaspoons baking soda
- 1 tablespoon white vinegar
- 1 can ready-to-spread vanilla frosting 16-oz. can
- HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips(optional)
Instructions
- Heat oven to 350°F.
- Grease and flour 13×9-inch baking pan.**
- Beat butter and sugar in large bowl; add eggs and vanilla, beating well.
- Stir together buttermilk and food color.
- Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well.
- Stir in baking soda and vinegar.
- Pour into prepared pan.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Cool completely in pan on wire rack.
- Frost; garnish with chocolate chips, if desired.
Notes / Tips / Wine Advice:
* To sour milk:
Use 1 tablespoon white vinegar plus milk to equal 1 cup. VARIATION:
For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2 inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed. **
Cake can also be baked in two greased and floured 9-inch round baking pans. Bake at 350 F. for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.
Use 1 tablespoon white vinegar plus milk to equal 1 cup. VARIATION:
For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2 inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed. **
Cake can also be baked in two greased and floured 9-inch round baking pans. Bake at 350 F. for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.
