Red Velvet Marble Cake

Ingredients

• 3/4 cup butter, softened
• 2-1/4 cups sugar
• 3 large eggs
• 4-1/2 teaspoons white vinegar
• 1-1/2 teaspoons vanilla extract
• 3-3/4 cups cake flour
• 1-1/2 teaspoons baking soda
• 1-1/2 cups buttermilk
• 3 tablespoons baking cocoa
• 4-1/2 teaspoons red food coloring
• frosting:
• 1 cup butter, softened
• 9 cups confectioners' sugar
• 3 teaspoons vanilla extract
• 2/3 to 3/4 cup 2% milk

Directions

1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vinegar and vanilla. In another bowl, whisk flour and baking
3.  soda; add to creamed mixture alternately with buttermilk, beating well after each addition.

1. Transfer half the batter to another bowl; stir in cocoa and food coloring until blended. Alternately drop plain and chocolate batters by 1/4 cupfuls into prepared pans, dividing batter evenly between pans. To make batter level in pans, bang cake pans several times on counter.
2. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat butter, confectioners’ sugar, vanilla and enough milk to reach a spreading consistency. Spread frosting between layers and over top and sides of cake.

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 piece: 701 calories, 22g fat (13g saturated fat), 90mg cholesterol, 342mg sodium, 123g carbohydrate (96g sugars, 1g fiber), 5g protein.