Hershey's Red Velvet Cocoa Cake
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In the 30's money was scarce and luxuries were few. No wonder this economy-minded cake recipe from Hershey's Cocoa was a favorite then. It still is! Moist and rich tasting, it calls for only 1/2 cup of shortening and 2 eggs, but it tastes as extravagant as any cake you've ever made.
INGREDIENTS
1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
3 tablespoons Hershey's Cocoa
2-ounces red food coloring*
2-1/2 cups sifted cake flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon vinegarCream shortening and sugar. Add eggs and vanilla. Beat well.
In a separate dish, blend cocoa and food coloring; add to sugar mixture. Add flour, buttermilk and salt alternately. Mix soda and vinegar in cup and add.
Bake in two 9-inch cake pans, greased and floured, at 350 degrees for 30 to 35 minutes. If desired, divide batter between three 8-inch pans. Let cool before frosting.
*NOTE - A red paste coloring usually does a prettier job than some liquid types. They are available in specialty shops or in cake decorating sections of department stores.