Kitchen

[Nightowlz]

I found this recipe on the Bakerella site & it sounds pretty good but sounds like quite a bit of oil to me. What do you think? I wanted to make one at Christmas. Also does anyone use the powdered buttermilk instead of liquid? I have the powdered on hand to use because I always end up throwing out the liquid not using it all before it goes bad. Do you think it will work ok in the recipe? I have never used it baking a cake. It also sounds like a lot of red food coloring. I bought some Ameri Color soft gel paste to use. I can just add & stir until I get the red color I want. Also does anyone have a tried & true Red Velvet Cake recipe you know is really good? I found one that uses shortening instead of oil & one from Joy of Baking that uses 1/2 cup butter. I'm going to post this in recipe swap too so I hopefully will get some replies. TIA

Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

• Preheat oven to 350 degrees.
• Grease and flour two 8 inch cake pans.
• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
• Bake for about 30 minutes or until a toothpick inserted comes out clean.
• After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
• Then make the frosting