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Red Velvet Cake

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This recipe is from the famous Kiss My Bundt Bakery’s Red Velvet Cake with Cream Cheese Frosting. Adapted from a recipe to appear in the “Kiss My Bundt Cookbook,” published in November 2009. I have used these for cake pops without the cream cheese frosting.

What you need:

1 1/4 cups vegetable oil
1 cup buttermilk
2 eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla
2 1/2 cups flour
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon fine salt
1 tablespoon high-fat cocoa powder (such as Callebaut) but I used a high-quality dutch-process cocoa I had at home.

What you do:

1. Heat the oven to 350 degrees.
2. Using an electric mixer, combine the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Beat on medium speed for 1 minute.
3. In a separate bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
4. Add dry ingredients to the wet 1/2 cup at a time. Do this slowly so that the batter doesn’t develop clumps.
5. Pour the batter into pans that have been greased and floured. The recipe will make one (10 to 12 cup) bundt cake or a dozen cake pops.
6. Bake until a cake tester or toothpick inserted into the cake comes out clean and the cake doesn’t jiggle when shaken, about 45 minutes.
7. Cool the cake in the pan for at least 15 minutes. Then invert onto a serving plate. If cake resists, cool for an additional 15 minutes. Cool completely before frosting, at least 1 hour for a single large bundt cake.

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