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    You are in: Home / Recipes / Wesson Oil Red Velvet Cake Recipe
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    Wesson Oil Red Velvet Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    JuneBugzMom's Note:

    It may sound strange to use Wesson oil instead of butter in the cake recipe, but this is truly WONDERFUL!!! I've made it every year for my husband's birthday, which is right before Christmas. You simply MUST try this!

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    Ingredients:

    Serves: 12-14

    Yield:

    cake

    Units: US | Metric

    For Icing

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Prepare 3 medium round cake pans with cooking spray.
    3. 3
      Cream sugar with Wesson oil. Add eggs and beat.
    4. 4
      Sift flour, salt, and soda together; set aside.
    5. 5
      Mix cocoa, food coloring, and vinegar in a cup.
    6. 6
      Add cocoa mixture to egg and sugar mixture. Beat hard. Add in buttermilk.
    7. 7
      Add flour mixture.
    8. 8
      Add vanilla and beat well.
    9. 9
      Pour batter into cake pans and bake at 350 for about 30 minutes or until done. Check frequently.
    10. 10
      For Icing: Cream margarine and cream cheese along with confectioners sugar and vanilla. Apply to thoroughly cooled cake.

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    Nutritional Facts for Wesson Oil Red Velvet Cake

    Serving Size: 1 (169 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 819.3
     
    Calories from Fat 466
    56%
    Total Fat 51.8 g
    79%
    Saturated Fat 10.5 g
    52%
    Cholesterol 56.8 mg
    18%
    Sodium 477.3 mg
    19%
    Total Carbohydrate 84.7 g
    28%
    Dietary Fiber 0.8 g
    3%
    Sugars 63.2 g
    252%
    Protein 6.0 g
    12%

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