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Red Velvet Cake w/ Cream Cheese Frosting Recipe

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This recipe for Red Velvet Cake w/ Cream Cheese Frosting, by , is from The Cook Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Adair


3 - 8" Round Cake Pans

Dry Ingredients:
2 1/2 Cups of Flour
1 1/2 Cups of Sugar
1 tsp Soda
1 tsp Salt
2 tsp Cocoa Powder unsweetened

Wet Ingredients:
1 Cup Buttermilk
1 1/2 Cup Vegetable Oil
1 tsp Vinegar
1 tsp Vanilla Extract
2 Eggs
1 oz. Red Food Coloring

8oz Cream Cheese
1 Stick of Butter (softened)
1 Box of powdered sugar
1/2 Cup finely chopped pecans (if desired)

Sift dry ingredients in a medium bowl.
Add the wet ingredients in order and mix throughly.

Grease and flour the (3) pans.
Evenly divide the cake batter between the 3 pans.

Bake at 350 for 25-30 minutes.
Test with a toothpick for doneness.

Use an electric mixer to blend the cream cheese and butter together.
When the mixture is smooth, slowly add the box of powdered sugar.
Blend until smooth.
Add chopped nuts if desired.

Assembly of the cake:
Completely cool the cake layers.
Place one layer on the cake platter to be used for the cake and
add 2-3 Tbsp of frosting to the top of cake layer, smooth out the frosting.
Add another cake layer, add the frosting and smooth.
When the (3) cake layers are assembled, frost the top and sides.
Sprinkle a few of the nuts on top for decoration.




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