JOLLY WEATHERMAN FAVORITE CHRISTMAS CAKE 2 1/2 c. self-rising flour 1 c. buttermilk 1 1/2 c. vegetable oil 1 tsp. baking soda 1 tsp. vanilla extract 1/4 c. (two 1 oz. bottles) red food coloring 1 1/2 c. granulated sugar 1 tsp. unsweetened cocoa powder 1 tsp. white vinegar 2 lg. eggs
Heat oven to 350 degrees. Mix together all ingredients with an electric mixer. Spray three 9-inch round cake pans with nonstick coating. Pour batter equally into the three pans and bake for 20 minutes. Cool on wire racks for 10 minutes. Remove layers from pans to cool completely. FROSTING: 1/3 lb. (1 1/3 sticks) butter, softened 10 oz. cream cheese, softened 1 (1 lb.) box confectioners sugar 2 c. pecans, chopped Combine butter, cream cheese and confectioners sugar in a bowl. Beat until fluffy, then fold in 1 1/2 cups pecans. Frost cake when cool. Decorate top of cake with remaining 1/2 cup pecans. Refrigerate at least 1 hour before serving. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
