FAVORITE RED VELVET CAKE WITH CREAMY PECAN FROSTING 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. (2-1 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 non-stick coating. Pour batter equally into the three pans and bake 20 minutes. Test for doneness with a toothpick. Cool layers on wire rack for 10 minutes. Carefully remove layers from pans to racks to cool completely. (Can change food coloring for seasons: red; Christmas/Valentines; green; St. Patrick's day; pastels; Easter.) CREAMY PECAN FROSTING: 1/3 lb. (1 1/3 sticks) butter, softened 10 oz. cream cheese, softened 1 (1 lb.) box confectioners' sugar 2 c. chopped pecans. 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 -~----------~----~----~----~------~----~------~--~---
