Red Velvet Cake

RED VELVET CAKE 2 1/2 cups self-rising flour
1 cup buttermilk (Can improvise by mixing 1 cup milk with 1 tablespoon of vinegar to make your own buttermilk)
1 1/2 cups vegetable oil
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup (two 1-ounce bottles) red food coloring
1 1/2 cups granulated sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon white vinegar
2 large eggs


1/3 pound (1 1/3 sticks) butter, softened
10 ounces cream cheese, softened
1 1-pound box confectioners' sugar
2 cups chopped pecans

To make cake:
Heat oven to 350 degrees F. 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. Test for doneness with a toothpick. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans to racks to cool completely.

To make frosting:
Combine butter, cream cheese and confectioners' sugar in a bowl. Beat until fluffy, then fold in 1 1/2 cups pecans. Use to fill and frost cake when it is cool. Decorate top of cake with remaining 1/2 cup pecans; refrigerate at least 1 hour before serving. Makes 10 to 15 servings.

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I can be reached at:
Terry Wojtanowski

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