SOUTHERN RED VELVET CAKE

RED VELVET CAKE

Blend together:
1 1/2 cups Peanut Oil
1 1/2 cups Sugar
Beat in one at a time:
2 Eggs  
Add and mix in:
2 tablespoons Cocoa
1 teaspoon Vinegar 
1 oz. bottle Red Food Coloring
2 1/2 cups All-Purpose Flour
1 cup Buttermilk
1 teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons Vanilla\

• Preheat the oven to 350 degrees F. Grease and flour 2 9-inch round layer cake pans.
• Sift the flour, baking soda and cocoa. 
• In a large bowl, beat sugar and peanut oil together, then add the eggs one at a time.
• In a separate bowl, mix together the vinegar, food coloring, and vanilla, and add to the bowl of sugar and oil beating until combined.
• Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients, staring and ending with the flour.
• Pour batter into the pans, taping them on the table to level out the batter and release air bubbles. 
• Bake for 25 minutes, or until a toothpick comes out of the center clean. Be careful not to over bake.
• Let the layers cool on a wire rack for 10 minutes before turning out of the pans.
• Cool completely before frosting.

Cream Cheese Frosting

1/2 cup Margarine
8 oz package Cream Cheese
1 box Confectioner's Sugar (sifted)
1/2 teaspoon Vanilla
1 cup pecans (chopped)

Depending on how much frosting you prefer, you may want to use 1 and 1/2 recipes for this cake.

• Let margarine and cream cheese soften to room temperature.
• Cream them together well.
• Add sugar and until mixed, but not so much that the frosting becomes "loose".
• Add vanilla.
• Spread between layers and on top and sides to cover the cake well.
• Sprinkle chopped pecans on the top to prepare the cake for presentation.

Cover and refrigerate this cake due to the cream cheese frosting.

Preparation Time: about 2 hours
Serves: 8 - 12

DavidLee Recipes © 2010