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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Red Velvet Cake Recipe

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This recipe for Red Velvet Cake is from The Canes Cookbook II: Chef Surge Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup sugar
1 1/2 cup oil
2 eggs
1 tsp vinegar
2 T cocoa
1 tsp vanilla
2 oz. red food coloring
2 1/2 cup flour
1 tsp soda
1 tsp salt
1 cup buttermilk

Frosting:
1/2 stick butter
1 tsp vanilla
8 oz. pkg cream cheese
1 box sifted powdered sugar
1 cup chopped nuts-toasted

Directions:
Directions:
Toast chopped nuts and let cool. Preheat oven to 350. Cream together the sugar, oil and eggs, beating well. Add vinegar and food coloring. Sift the coco, flour, soda and salt together. All alternately with the milk to the sugar mixture. Add the vanilla, beating until well blended. Pour into 3 round greased and floured cake pans. Bake 30 -35 minutes or until done. While cake is cooling make the frosting. Cream the butter and cream cheese together. Add vanilla and sifted powdered sugar. Fold in the nuts and spread on cooled cake.

Personal Notes:
Personal Notes:
I do not put the nuts in the frosting but put between the layers and on top. I always double the amount of nuts. I double the ingredients for the frosting

 

 

 

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