"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Moist Red Velvet Cake Recipe

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This recipe for Moist Red Velvet Cake, by , is from Generations of Love, Memories and Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Faulk
Added: Friday, September 30, 2005


11/2 cup sugar
2 eggs
1 tbsp cocoa
1 tsp vanilla
21/2 cups cake flour
1 tsp vinegar
1 cup shortening
2 oz red food coloring
1 tsp salt
1 cup buttermilk
1 tsp soda


1 (8 oz) package cream cheese
1/2 stick butter
1 box powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans

Let butter and cream cheese come to room temperature. Mix well the first four ingredients. Stir in pecans.

Mix sugar and shortening until fluffy. Add eggs one at a time, beating well after each addition. Mix coloring and cocoa. Add to mixture, beating well. Add to buttermilk and flour alternately, beating well after each addition. Mix soda and vinegar and fold into mixture. Bake into 3 9-inch greased and floured pans at 350 degrees for 20-25 minutes. The cake is done when it pulls away from the sides of the pan. Do not over bake. Let cake cool in pans and then on racks for 10 minutes.

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Personal Notes:
Icing recipe included.




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