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Red Velvet cake
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Recipe Information
Diane Saul

Serves/Makes:8 or more

  • Cake:
  • 2-1/2 cups (600 ml) self-rising flour
  • 1 cup (225 ml) buttermilk
  • 1-1/2 cups (350 ml) vegetable oil
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) vanilla extract
  • 2 1 oz (28 grm). bottles red food coloring
  • 1-1/2 cups (350 ml) sugar
  • 1 tsp (5 ml) vinegar
  • 1 large egg
  • 1 tsp (5 ml) unsweetened cocoa powder
  • Frosting:
  • 1-1/3 sticks butter, softened
  • 10 oz (280 grm). cream cheese softened
  • 1 lb (.5 kg). box confectioners sugar
  • 2 cups (475 ml) chopped pecans
  • (double this to have plenty of frosting)
  • Cake:
  • Mix all ingredients together with an electric mixer.
  • Spray 3 9 inch round pans with cooking spray or cut waxed paper rounds for pan bottoms to keep from sticking.
  • Pour cake batter in and bake 20 minutes.
  • Test for doneness with a toothpick.
  • Cool layers in pans for 10 minutes.
  • Carefully remove from pans to cool completely
  • Frosting:
  • Combine butter, cream cheese, and confectioner sugar in bowl.
  • Beat until fluffy.
  • Fold in pecans.
  • Use to fill and frost cake when it is coo.l
I put the cake in the freezer for a little while before frosting. It makes it easier to frost.

This was given to me by Donna Spiers one of the teachers at school. It is a really moist cake. This is the cake everyone request she bring when we do potluck.

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