- 24 ServingsServings
- 1 cup vegetable shortening
- 2 eggs
- 1 ½ cups sugar
- 2 Tbs. cocoa powder
- 2 ounces red food coloring (2 small bottles)
- 2 ½ cups cake flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 cup soy milk
- 2 tsp. red or white wine vinegar
- 1 tsp. vanilla extract
In the bowl of an electric stand mixer fitted with a paddle attachment beat shortening, eggs, and sugar together until smooth and fluffy.
In a separate bowl mix the cocoa powder and food coloring together until there are no lumps. Add it to the shortening mixture and mix.
In a separate bowl mix the flour, salt, and baking soda together.
In another separate bowl mix the soy milk with the vinegar and vanilla and allow to separate a bit.
Add half the dry ingredients to the mixer, then half the soy milk.
Then add the rest of the dry ingredients and the rest of the soy milk. Mix until smooth.
The batter can be baked into 24 regular sized cupcakes (about 20 minutes) or 2 9 inch round pans (about 35-40 minutes). Just bake at 350 degrees F until toothpick comes out clean.