Red Velvet Cake

Ingredients

• 3 cups sifted Cake Flour
• 1 1/2 teaspoons unsweetened Cocoa Powder
• 1 teaspoon Baking Soda
• 1/4 pound (1 stick) Butter
• 1 cup Vegetable Oil
• 2 cups Sugar
• 4 Eggs
• 1 teaspoons Vanilla Extract
• 2 Tablespoons Red Food Coloring
• 1 teaspoon Vinegar
• 1 cup Buttermilk
• Icing:
• 8-ounces Cream Cheese, softened
• 1/4 lb (1 stick) Butter, softened
• 1 pound Confectioners' Sugar
• 1/2 teaspoon Vanilla Extract
• 1 cup chopped pecans (optional)

Directions

In bowl, sift together flour, cocoa powder and baking soda. In separate bowl, cream butter, oil and sugar together until very light and fluffy. Add eggs to creamed mixture, one at a time, beating well after each addition. Add vanilla and blend well. Add food coloring and vinegar; mix thoroughly. Alternately add sifted dry ingredients and buttermilk to creamed mixture.
Divide batter among 3 or 4 greased and floured 9-inch cake pans. Bake at 350-degrees for about 25 minutes or until cake tests done. Remove to racks and let cool completely. Spread each layer with Cream Cheese Frosting and assemble.
Makes one (1) cake.
Icing: Cream together cream cheese and butter. Add confectioners sugar and vanilla; blend well. Fold in pecans (if desired - I NEVER desire nuts). Spread on cooled cake. If thinner consistency is desired for spreading, blend in a few drops of milk. Makes enough frosting for one cake.

Submitted 6/13/05.
Source: "Country Cakes" by Bevelyn Blair
Submitted By: Cyndi Christian
cyndi@WhiteOakProductions.com
Red Velvet Cake