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Prep 30 mins
Cook 40 mins
This is a recipe passed on through my grandmother, my mother, my sister and onto me. All of my family have enjoyed eating this cake, especially my father! It's especially great for any Fourth of July celebration.
- Prepare cake pan (s) for baking by rubbing them with butter and sprinkling flour throughout the inside.
- You can either use one 9"x13" pan or two circular 8" or 9" cake pans.
- Make a paste of cocoa and red food coloring.
- Set aside.
- Cream shortening and white sugar.
- Add 2 eggs, beat well.
- Add vanilla and the paste of cocoa and red food coloring.
- Sift 2 cups of flour and salt.
- Add alternatively with milk.
- Beat mixture well.
- Dissolve baking soda in vinegar.
- Add to cake mixture while foaming.
- Pour mixture into pan (s) for baking.
- Bake at 350 degrees for around 40 minutes.
- Test to see if the cake is done by sticking a toothpick into its center.
- If it comes out clean, the cake is done.
- After cooled, top with Red Velvet Chocolate Cake Icing.
I don't like to give a bad review but this was NOT good. I used 8 inch round pans. and cooked it for 40min as the recipe said and it was dry.... it wasn't burnt but the cake was rock hard. and it didn't have much of a taste. it was kinda bland. Not a true Red Velvet cake.
I made this cake for my hubby's birthday last night and it was quite good. A fun heirloom recipe to try out. I made it with your icing recipe also. I had my doubts that the frosting ingredients would come together but they sure did and it turned out delicious! One suggestion I would have is if using 2 round, 8 inch pans as I did, 40 minutes is too long for cooking, start checking the cakes at about 30 minutes or so for doneness.