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Red Velvet Cake

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  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 24 servings


Original reipce makes 2 dozen Change Servings

  • CAKE
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oven to 350° F. Spray 13 x 9-inch baking pan with nonstick cooking spray.

COMBINE flour, cocoa and salt in large bowl. Combine buttermilk, beet juice and vanilla extract in small bowl; whisk to combine.

BEAT sugar and butter in large mixer bowl until smooth and creamy. Add eggs one at a time, beating well after each addition.

BEAT in one third of the flour mixture followed by half of the buttermilk mixture until incorporated. Beat in a third of the flour mixture and remaining buttermilk mixture until combined. Beat in remaining flour mixture. Combine vinegar and baking soda in small bowl (mixture will foam); stir into batter. Spoon batter into prepared baking pan.

BAKE for 25 to 28 minutes or until wooden pick inserted in center comes out clean. Remove from oven; poke holes all over top of cake with wooden skewer. Combine sweetened condensed milk and evaporated milk in small bowl; stir to combine. Drizzle over top of cake. Cool cake completely before frosting.

cream cheese and butter in large mixer bowl until smooth and creamy (should take about 4 minutes). Reduce speed to low and gradually add powdered sugar and vanilla extract. Increase speed to medium-high and beat until light and fluffy. Spread over top of cake.

DECORATE as desired. Store any leftover cake tightly covered in the refrigerator.

Nutrition Facts

Amount Per Serving
Servings: 24 servings
Calories 240
Calories from Fat 80
%Daily Value*
Total Fat 8g 13%
Saturated Fat 5g 26%
Cholesterol 40mg 13%
Sodium 230mg 10%
Total Carbohydrate 38g 13%
Dietary Fiber 0g 0%
Sugars 28g
Protein 4g
Vitamin A 6%
Vitamin C 0%
Calcium 6%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
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