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Paula Deen's Red Velvet Cake (Food Network) Recipe

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This recipe for Paula Deen's Red Velvet Cake (Food Network), by , is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Roche


2-1/2 c. AP flour
1-1/2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. unsweetened cocoa powder
1-1/2 c. canola oil
1 c. buttermilk (room temp.)
2 large eggs (room temp.)
2 Tbsp. red food coloring
1 tsp. white distilled vinegar
1 tsp. vanilla.

Paula Deen's frosting:

2 sticks butter
1 lb. cream cheese
1 tsp. vanilla
4 c. conf. sugar
chopped pecans.

Judy's Mock Whipped Cream icing:

1 c. milk
3 Tbsp. flour
2 sticks soft butter
1 c. granulated sugar
1 Tbsp. vanilla

For cake: preheat oven to 350. Grease 2-9" pans well. In mixing bowl, sift flour, sugar, baking soda, salt and cocoa powder. In large bowl gently beat together with hand mixer or wire whisk oil, milk, eggs, coloring, vinegar and vanilla. Add the sifted dry ingredients to the wet ingredients and mix until combined. Divide batter evenly between the two pans. Bake 28-33 min., or until toothpick inserted in middle of pans comes out clean.

For Paula Deen's frosting: Beat together softened butter and cream cheese. Add vanilla; beat again. Add conf. sugar and beat until smooth. Garnish top of frosted cake with chopped pecans.

For Judy's frosting: Cook milk with flour until thick in large pot, then cool this mixture. Blend the butter, sugar and vanilla, adding to cooled milk mixture and beat until smooth and creamy, about 5-7 minutes. Test to make sure the frosting is not gritty from the sugar. Beat more if necessary. Recipe may be halved for a 9x13 pan.

Personal Notes:
Personal Notes:
Copyright Paula Deen.




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