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“ere is the tried and true recipe for red velvet--just use blue instead of red. The chef I learned this from was professionally trained and threw around the name Nick Malgieri as her teacher. Who knows. I do know it is good and it called a high ratio cake due to liquids vs flour. Dont let that scare you off if you have never heard of it . It is an EASY cake but BIG(tall) and it will NOT be dry”
READY IN:
50mins
SERVES:
12
YIELD:
1 9" cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 and prepare 2 -9" cake pans (I use parchment paper).
  2. In a large bowl or stand mixer whisk together: flour, sugar, soda,salt, cocoa-set aside.
  3. combine together: oil, buttermilk,eggs, food coloring, vinegar and vanilla.
  4. combine wet to dry until smooth.
  5. bake 30-40 minutes until toothpick comes out clean.
  6. Let cool 10-15 minutes and finish cooling on a rack.
  7. frost with cream cheese icing.

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