Red Velvet Cake
(Red Devil's Food Cake)

A moist dessert treat, you can make this cake as red as you want (or not as the case may be).  Enjoy!

Your Host,  Brad

2 ½ cups sifted cake flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter or vegetable shortening
1 2/3 cups sugar
3 eggs
1 ½ cups water
1 ½ tsp vanilla extract
Red food coloring (optional)

Preheat oven to 350°F.  Coast two 9-inch layer cake pans with nonstick cooking spray or light Crisco.  Dust with Cocoa powder, tapping out excess; set aside.

Sift flour, cocoa, baking soda, baking powder and salt and set aside.

Beat butter, sugar and eggs in large electric mixer bowl at high speed 3 minutes until fluffy-light.

Combine water and vanilla.

With your mixer at low speed, add sifted dry ingredients alternately with water mixture, beginning and ending with dry ingredient; scrape bowl often and beat after each addition only enough to combine.  DO NOT OVER-MIX.  If you are adding the red food coloring, do it during the last water mixture addition.   Add enough to suit your taste.

Divide batter between pans, smoothing tops, and bake 30 to 35 miinutes, until a cake tester inserted in center of layers comes out clean and cakes are springy to touch.

Cool layers in pans on wire racks, then turn out on racks.   Cool to room temperature, then fill and frost with your frosting of choice.

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