Chocolate Maroon Cake

Chocolate Maroon Cake
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 208.0
  • Total Fat: 5.1 g
  • Cholesterol: 46.4 mg
  • Sodium: 62.5 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.5 g

View full nutritional breakdown of Chocolate Maroon Cake calories by ingredient


Introduction

The darker, more sultry version of red velvet cake. It gets a rich flavour from real butter, buttermilk, a touch of beet juice and Kamut flour and added moisture from applesauce and brown sugar. The darker, more sultry version of red velvet cake. It gets a rich flavour from real butter, buttermilk, a touch of beet juice and Kamut flour and added moisture from applesauce and brown sugar.
Number of Servings: 12

Ingredients

    1/3 cup packed brown sugar
    2/3 cup sugar
    1/4 cup butter
    1/3 cup unsweetened applesauce
    2 eggs
    1 tbsp vanilla
    2 tbsp red food colouring
    1 tbsp pure beet juice
    2 tbsp water
    1/4 cup cocoa, sifted
    1 1/4 cups flour
    1 cup Kamut flour
    1/4 tsp salt
    1 cup low-fat buttermilk
    1 1/2 tbsp apple cider vinegar
    2 tsp baking soda

Directions

Preheat oven to 350 F. Grease two round 9" cake pans.
Cream sugars, butter and applesauce until fluffy.
Add eggs and vanilla, beat well.
Make a paste of the food colouring, beet juice, water and cocoa powder, scrape into above mixture and beat well.
Whisk together flours and salt in a separate bowl.
Add dry ingredients alternately with the buttermilk to the creamed mixture.
In a small dish, mix vinegar and baking soda well (it will foam).
Add to the batter and fold in gently but thoroughly.
Bake 30 minutes, cool completely in pans before turning out.

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.