Red Velvet Cake

Ingredients
12 cup
butter or margarine 1 stick softened
1 12 cups
sugar
2
eggs
1 tsp
vanilla extract
1 cup
buttermilk or sour milk
2 tsps
red food color one 1 oz bottle
2 cups
allpurpose flour
13 cup
Cocoa
1 tsp
salt
1 12 tsps
baking soda
1 Tbsp
white vinegar
1 to 2 cans
readytospread vanilla frosting 16 oz each
Mini SemiSweet Chocolate Chips or HERSHEYS Milk Chocolate Chips optional
Directions
Heat oven to 350F. Grease and flour 13x9inch 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.
Variation For heart shapes Using opentopped heartshaped cookie cutter at least 112 inches deep and 3inches wide cut cake into 12 hearts. Frost and decorate as directed.

Cake can also be baked in two greased and floured 9inch round baking pans. Bake at 350F for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes remove from pans. Cool completely. Frost as desired.
HERSHEYS Red Velvet Cupcakes Line about 28 muffin cups 212 inches in diameter with paper or foil baking cups. Prepare batter as above fill each muffin cup about 12 full with batter. Bake at 350F about 20 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire rack. Frost as desired. About 28 cupcakes.