Added to shopping list. Go to shopping list.
Ingredients2 h servings 393 cals
Original recipe yields 16 servings (1 cake)
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans. Whisk the flour, cocoa powder, salt, and baking soda together in a bowl.
- Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the food coloring, 1 teaspoon blueberry extract, and apple cider vinegar with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat the butter with the confectioners' sugar until smooth. Beat in 1 teaspoon of blueberry extract, then whip until light and fluffy. Once cake has cooled, spread with icing, and sprinkle with chopped walnuts.
Per Serving: 393 calories; 15.5 g fat; 61.2 g carbohydrates; 3.7 g protein; 39 mg cholesterol; 513 mg sodium. Full nutrition
ReviewsRead all reviews 2
Beautiful cake! Everyone commented that they loved the blue compared to the currently hyped-up red velvet. The only thing I would change is to lessen the amount of sugar in the cake mix. Way ...