Hey, foodies! This will be my last column for Down Home with Sue.
Over the last 12 years, I've met so many of you, and it's been a true pleasure. For a small town to have so many talented chefs, bakers, food trucks, caterers and folks who simply love to cook is amazing!
It's time to move on before it becomes stale. I'm running out of foodies to interview and recipes to share, so I'm leaving you with my very first recipe from way back in 2014.
Thank you all for the support over the years.
“One cannot think well, love well, sleep well, if one has not dined well.” — Virginia Woolf
New Age Red Velvet Cake
• 1/2 cup oil
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/4 cups all-purpose flour
• 1 1/2 tablespoons cocoa
• 1 teaspoon baking soda
• Pinch of salt
• 2 cups strong coffee, cooled
• 1 teaspoon red food coloring
Directions:
In a medium bowl, cream together the oil, sugar, eggs and vanilla; set aside.
In a large bowl, sift together the all-purpose flour, cocoa, baking soda and salt. Sift the mixture a second time.
Add the creamed mixture to the dry ingredients while adding the cooled coffee and red food coloring. Blend well with a mixer on high speed until completely smooth.
Grease two round 9-inch baking pans and pour the batter evenly between the two. Bake at 350 degrees for 30 minutes, or until a toothpick inserted in the center comes out clean.
