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  • If you use self-rising flour, do not add baking powder.
  • Measure as accurately as possible. A few tablespoons of missing or extra flour can have dramatic undesired effects on the finished cake.
  • Let the cake cool before you try to remove it from the pan. If you attempt to take it out too early, the cake may fall apart.
  • Read and re-read the recipe and instructions often while you are mixing the ingredients. Pay close attention to the details to make sure you don't miss any key steps or ingredients.
  • Use high quality, heavy duty aluminum baking pans for even heating and best results.
  • When retrieving your cake from the oven, make sure to use oven mitts or protective gloves to ensure you don't burn your hands.
  • When using the oven, keep small children and pets out of the way.
  • Oven temperatures vary, so keep a close eye on your cake to make sure it doesn't overbake.


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Red Velvet Cake

This is a very dramatic looking cake with its unusual bright red color that is sharply contrasted by a creamy white frosting. Its origins are not really known as both the deep south and far north claim it as part of their heritage. Its deep red color really is just a traditional "Devil's Food Cake," with red food coloring added to the mix. Whatever its color, the truth is it is a very moist cake and a long time favorite.

Cake Ingredients

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cocoa powder
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
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