From Round Rock resident Dede Evans: “My family always makes this cake at Juneteenth. It’s a family tradition.”
Makes: 15 slices
Ingredients
· 2 ⅔ cups all-purpose cake flour
· 2 tablespoons cocoa powder
· 1 teaspoon baking soda
· ¼ teaspoon salt
· ½ cup unsalted butter softened
· 1 cup vegetable oil
· 1 ¾ cups white sugar
· 2 teaspoons vanilla extract
· 3 large eggs room temperature
· 2 ½ tablespoons red food coloring
· 1 cup buttermilk room temperature
· 2 teaspoons white vinegar
Directions
Preheat the oven to 350 degrees. Grease and lightly flour a 9x13-inch baking pan. Sift together the flour, cocoa, baking soda and salt. Whisk to combine. In another bowl beat together the butter and sugar until fluffy. Beat in the oil, followed by the eggs, vanilla extract and red food coloring. Beat in the flour mixture into the butter mixture with about ⅓ of the buttermilk. Turn off the mixer and scrape down the sides of the bowl as needed. Beat in the vinegar. Pour the batter into the prepared pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean. Frost the cake with cream cheese icing.