Red Velvet Cake

Ingredients:

  • 2 ½ cups self-rising flour
  • 1 cup buttermilk
  • 1 ½ cups vegetable oil
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 2 – 1 oz. bottles red food coloring
  • 1 ½ cups sugar
  • 1 tsp. cocoa
  • 1 tsp. white vinegar
  • 2 large eggs

Preheat oven to 350°

Mix together dry ingredients set aside.  Mix wet ingredients and add to dry in mixer.  Mix until fully integrated.  Prepare 3 – 9” cake pans and pour in batter.  Bake 20 minutes; let cool 10 minutes.  Carefully remove and allow to cool thoroughly.

Cream Cheese Frosting:

  • ⅓ cup (1 ⅓ sticks) butter
  • 10 oz. cream cheese, softened
  • 1 lb. confectioner’s sugar
  • 2 cups chopped pecans

Combine butter, cream cheese and confectioner’s sugar in a bowl and beat until fluffy.  Fold in 1 ½ cups pecans, frost and fill cake layers.

 Decorate top of cake with remaining pecans.  Refrigerate one hour before serving.

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