Ingredients
12
12 servings
- •½ cup vegetable shortening
- •1 ½ cups white sugar
- •2 eggs
- •1 cup buttermilk
- •2 tablespoons unsweetened cocoa powder
- •1 teaspoon salt
- •1 teaspoon vanilla extract
- •2 ½ cups sifted all-purpose flour
- •2 tablespoons red food coloring, or as needed
- •2 tablespoons green food coloring, or as needed
- •¾ teaspoon baking soda
- •1 ½ teaspoons distilled white vinegar
- •¾ teaspoon baking soda
- •1 ½ teaspoons distilled white vinegar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch sheet pan.
- Mash vegetable shortening and sugar together in a large bowl until smooth and creamy; beat in eggs until fully incorporated.
- Stir buttermilk, cocoa powder, salt, and vanilla extract into the shortening mixture until the liquid ingredients are an even color and texture.
- Sift flour into the liquid ingredients until combined.
- Pour half the batter into a separate bowl.
- Lightly stir red food color into one bowl of batter and green food color into the other bowl of batter.
- Quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of red batter; quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of green batter.
- Pour the red and green batters into the prepared sheet pan in alternating colors.
- Bake in the preheated oven until the cake is lightly browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool completely before frosting.
Nutritional Facts
Per 12 servings
- Calories: 290
- Carbohydrate: 46g
- Fat: 10g
- Fiber: 1g
- Protein: 5g
- Sugar: 26g
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