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Monday, February 13, 2006

Red Velvet Cake

This is a wonderful cake from a dear friend Brenda. Would be super cute baked in heart shaped pans for Valentine's Day.

Red Velvet Cake
2 1/2 cups SELF-RISING flour
1 cup buttermilk
1 1/2 cups vegetable oil
1 tsp. baking soda
1 tsp. vanilla
1/4 cup (two 1-ounce bottles) red food coloring
1 1/2 cups sugar
1 tsp. unsweetened cocoa powder
1 tsp. white vinegar
2 large eggs


1 1/3 sticks butter, softened
10 oz. cream cheese, softened
1 (1 lb.) box confectioners' sugar
2 cups chopped pecans(optional)

Preheat oven to 350 F. In large mixing bowl, combine all cake ingredients with an electric mixer until well blended. Spray three 9" round cake pans with non-stick cooking spray. Pour batter equally into the 3 pans. Bake for 20-25 minutes. Test for doneness with a toothpick. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans to the wire racks to cool completely.
Meanwhile, make the frosting. Combine butter, cream cheese & confectioners' sugar in a medium bowl. Beat until fluffy, then fold in 1 1/2 cups pecans. Once cake layers are completely cooled, frost between layers of cake, top and sides. Decorate top of cake by sprinkling the remaining 1/2 cup of chopped pecans. Refrigerate at least 1 hour before serving. Makes 10-15 servings.


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