Red Velvet Cake

[Guest guest]

Red Velvet Cake

 

1/2 cup butter or margarine, softened

1-1/2 cups sugar

1 tsp. vanilla extract

1 TB white vinegar

3 large eggs

1 bottle (1 oz.) liquid red food coloring

2-1/2 cups all purpose flour

2 TB cocoa

1 tsp. baking soda

1/2  tsp. salt

1  cup buttermilk

Cream Cheese Frosting, recipe follows

 

Beat butter at medium speed with an electric mixer until fluffy; gradually

add sugar, vanilla, and vinegar,

beating well. Add eggs, 1 at a time, beating until blended after each

addition. Add food coloring, beating

until combined.

 

Combine flour and next 3 ingredients; add to butter mixture alternately with

buttermilk, beginning and

ending

with flour mixture. Beat at low speed until blended after each addition.

 

Pour into 2 greased and floured 9 " cake pans.

 

Bake at 350° F., for 20 to 22 minutes or until a wooden pick inserted in

center comes out clean.

 

Cool in pans on wire racks 5 minutes; remove from pans, and cool on wire

racks.

 

~~~Cream Cheese Frosting~~~

1 pkg. (8 oz.) cream cheese, softened

1/2 cup butter or margarine, softened

1 pkg. (16 oz.) powdered sugar

1-1/2 tsp. vanilla extract

1 cup chopped pecans

 

Beat cream cheese and butter until creamy; gradually add sugar and vanilla,

beating well.

Stir in pecans.

 

Spread frosting between layers and on tops and sides of cake.

 

Yield: Makes one 2 layer cake.