HERSHEY'S Red Velvet Cake

Decadent red velvet chocolate cake with creamy vanilla frosting is a favorite dessert to serve at anniversaries and holidays. This red velvet cake recipe from scratch uses HERSHEY’S Cocoa to attain just the right flavor. Garnish with chocolate chips and cut into a heart for a romantic touch.

Ingredients

	Amount Per Serving	% DV *
Calories	380
Calories from Fat	130
Total Fat	15 g	23% DV
Saturated Fat	6 g	30% DV
Trans Fat	0 g
Cholesterol	55 mg	18% DV
Sodium	520 mg	22% DV
Total Carbohydrates	61 g	20% DV
Dietary Fiber	1.0 g	4% DV
Sugars	44 g
Protein	4 g
Vitamin A		6% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

380

Calories from Fat

130

Total Fat

15 g

23% DV

Saturated Fat

6 g

30% DV

Trans Fat

0 g

Cholesterol

55 mg

18% DV

Sodium

520 mg

22% DV

Total Carbohydrates

61 g

20% DV

Dietary Fiber

1.0 g

4% DV

Sugars

44 g

Protein

4 g

Vitamin A

6% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

10% DV

	Amount Per Serving	% DV *
Calories	380
Calories from Fat	130
Total Fat	15 g	23% DV
Saturated Fat	6 g	30% DV
Trans Fat	0 g
Cholesterol	55 mg	18% DV
Sodium	520 mg	22% DV
Total Carbohydrates	61 g	20% DV
Dietary Fiber	1.0 g	4% DV
Sugars	44 g
Protein	4 g
Vitamin A		6% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

380

Calories from Fat

130

Total Fat

15 g

23% DV

Saturated Fat

6 g

30% DV

Trans Fat

0 g

Cholesterol

55 mg

18% DV

Sodium

520 mg

22% DV

Total Carbohydrates

61 g

20% DV

Dietary Fiber

1.0 g

4% DV

Sugars

44 g

Protein

4 g

Vitamin A

6% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

10% DV

2 tablespoons red food color (one 1-oz. bottle)

2 cups all-purpose flour

1/3 cup HERSHEY'S Cocoa

1 teaspoon salt

1-1/2 teaspoons baking soda

1 tablespoon white vinegar

1 to 2 cans ready-to-spread vanilla frosting (16 oz. each)

HERSHEY'S Mini Chips Semi-Sweet Chocolate or HERSHEY'S Milk Chocolate Chips (optional)

1/2 cup butter or margarine (1 stick) , softened

1-1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

1 cup buttermilk or sour milk *

Directions

1. Heat oven to 350°F. Grease and flour 13x9-inch baking pan.**

2. 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.

3. 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. Makes 12 servings.

* 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.

HERSHEY'S RED VELVET CUPCAKES: Line about 28 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups. Prepare batter as above; fill each muffin cup about 1/2 full with batter. Bake at 350°F about 20 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire rack. Frost as desired. About 28 cupcakes.