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Cake - Red Velvet Cake with Cream Cheese Icing Recipe

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This recipe for Cake - Red Velvet Cake with Cream Cheese Icing, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, November 11, 2007


2 1/2 cups self-rising flour
1 teaspoons baking soda
2 teaspoons unsweetened cocoa
1 1/2 cup vegetable oil (or 1 1/2 sticks butter)
1 1/2 cups sugar
2 large eggs
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon vanilla
1/4 cup red food coloring ( 1 - 1 oz. bottle)

2 sticks butter, softened
4 cups confectioners sugar
2 - 8-ounce packages cream cheese, softened
1 teaspoon vanilla extract
1/2 - 3 cups chopped pecans, optional

Heat oven to 350 degrees. Grease and line with waxed paper 3 - 9-inch cake pans. In a mixer cream sugar, buttermilk, eggs, oil, and cocoa powder until smooth. Add food coloring, vanilla, and vinegar and blend until smooth. In a separate bowl combine flour and baking soda; gradually add to batter in mixer on low and blend until well combined. Divide batter among 3 prepared pans and bake for 20 minutes or until tests done. Cool layers in pans on wire racks for 10 minutes. Remove layers and cool on racks until completely cool.

Combine butter, cream cheese and confectioners' sugar in a bowl. Add vanilla. Beat until fluffy. Frost layers.
Optional: Add 1 1/2 cups chopped pecans in icing or use less pecans and put on layers or only use 3 tablespoons nuts and add a wreath of nuts (place a rim of a 4-inch diameter bowl in center of top, pressing lightly into icing to leave a ring; remove bowl). Using the ring as a pattern, place nuts on top of cake in shape of a wreath. Place holly in center.




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