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Chamorro Red Velvet Cake: Submitted by: Susan Castro-Cabrera | Date Added: 22 Sep 2012

1 C. Butter
1 1/2 C. Sugar
1 tsp. Vanilla
1 tsp. Vinegar
2 Tbs. Cocoa Powder
2 (1oz) Red Food Color
1 C. Buttermilk*
3 C. Flour
1 tsp. Baking Soda

1 C. Milk
5 Tbs. Flour
1 C. Sugar
1 C. Butter
1 tsp. Vanilla

Cooking Instructions

*Buttermilk can be made by taking 1 Tbs. squeeze lemon or vinegar and adding milk to make 1 cup. Let stand for at least 10 minutes until it curds, then stir.

Sift Flour & Baking Soda together and set aside; Cream Butter and Sugar; Add other ingredients, one at a time, stirring after each: Vanilla, Vinegar, Cocoa, Food Color, Buttermilk, then Flour mix.

Pour into two (2) greased & lightly floured 8 inch pan; Bake at 350 degrees for 30 minutes. May sure to test for doneness; Cool before frosting.

To make the frosting: Cook Milk and Flour on low heat until it thickens; Set it aside until it cools; Beat Sugar and Butter until fluffy; Add Vanilla; Pour the Sugar/Butter mix into the Milk/Flour mix and Beat; Frost cakes!

This cake has a denser texture, so much like the Chamorro cake.

This recipe is dedicated to a beloved, dear friend, Sally Rivera, who gave me this recipe back in the days. We'll remember you my friend through this recipe! :(

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Chamorro Red Velvet Cake
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