Delicious Red Velvet Cake

By The Columbia Chronicle

By Erin Watson, Contributing Writer

The perfect end to any meal is this delicious red velvet cake. Whether it is for a family meal or a dinner party, this dessert will be sure to impress.

Preheat the oven to 350 degrees, and lightly oil two 8-inch round cake pans. To make the batter, combine the flour, sugar, baking soda, salt and cocoa powder into a large bowl. Create a well in the center. Add the milk, oil, food coloring, vinegar, vanilla and stir until thoroughly mixed.

Divide the batter evenly between prepared cake pans. Place the pans in the oven spaced evenly apart. Bake for 35 minutes, rotating 45 degrees halfway through. When a toothpick inserted into the center of each comes out clean and the cakes pull away from the side of the pans, they

are ready.

Let the cakes cool for 10 minutes in the pans, then run a knife around the edges to loosen them from the sides. One at a time, flip the cakes onto a plate, and then flip them back onto a cooling rack, rounded-sides up, until they are completely cooled.

To frost the cake, place one layer, rounded-side down, on a plate or cake stand. Using a palette knife or offset spatula, spread frosting atop the cake. Carefully set the other layer on top, rounded-side down, and repeat.

Cover the entire cake with the remaining frosting. For a red velvet cake, buttercream frosting is recommended.

Ingredients:

3 1/2 cups unbleached all-purpose or

whole-wheat pastry flour

1 1/2 cups granulated sugar

2    teaspoons baking soda

1    teaspoon salt

2    teaspoons cocoa powder

2    cups non-dairy milk

2/3    cup canola oil

3    tablespoons red food coloring

2    tablespoons distilled white vinegar

2    teaspoons vanilla extract

Instructions:

1.    Preheat oven to 350 degrees

2.    Combine flour, sugar, baking soda,  salt and cocoa powder in a large bowl

3.    Create a well in the center of  batter, and add milk, oil, food coloring, vinegar and vanilla

4.    Mix until thoroughly combined

5.    Divide batter evenly in two oiled pans

6.    Bake for about 35 minutes, turning the cake pan halfway through

7.    Let cool for 10 minutes, run a knife around the edge of the cake to cool

8.    Frost and enjoy

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