Hershey's® Red Velvet Cake

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Hershey's® Red Velvet Cake

 

1/2 cup (1 stick) butter or margarine, softened

1-1/2 cups sugar

2 eggs

1 tsp. vanilla extract

1 cup buttermilk or sour milk*

2 tablespoons (1-ounce bottle) red food color

2 cups all purpose flour

1/3 cup Hershey's® Cocoa

1 tsp. salt

1-1/2 tsp. baking soda

1 TB white vinegar

1 can (16 oz.) ready-to-spread vanilla frosting

Hershey's® Mini Chips ™ Semisweet Chocolate Chips OR

Hershey's® Milk Chocolate Chips, optional

 

1. Heat oven to 350° F. Grease and flour a 9 " x 13 " baking pan.**

 

2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well.

Stir together buttermilk

and food color. Stir together flour, cocoa and salt; add alternately to

butter mixture with buttermilk

mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared

pan.

 

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out

clean. Cool completely

in pan on wire rack. Frost; garnish with chocolate chips, if desired.

 

* Note: To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1

cup.

 

**This recipe can be made in 2 (9-inch) cake pans. Bake at 350°F for 30 to 35

minutes.