A cold soup cooked with fresh watermelon and mint would be the perfect thing to eat on a hot summer day.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 9×12-inch sheet cake |
Ingredients
- 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 9×13-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.
- I prefer to ice this cake with a buttercream icing, sometimes simple white icing if I don’t have the buttercream on me. If you’re using two 9-inch round pans, you could easily make one layer red and one layer green instead of alternating the colors in both layers.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 385 mg |
| Sugars | 26 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Dry, dry dry! Inedible!
this recipe was ok but to much vinegar was added. The cake came out tasting like vinegar. if you add cream cheese frosting to the top though, it takes better.
this is the best best beeeeest cake ever
i had very high expectations. …and it tasted just like i was expecting! loved it. ..definite hit!
Made this for my son to take to his Christmas party at school and they loved them! They were super simple and super cute!
thanx soo much for an excellent recpie..i used canola oil instead of shortening and cake turned out superb.. i made it all in fushia color! in a 15×9 inch tin and then cut it in half and applied yellow frosting.. everybody enjoyed
It was A B C Delicious. Thank you for the recipe. Everyone oooed and ahhhed over it.