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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is the most wonderful recipe for Red Velvet Cake (I use pecans not walnuts). Got this from a friend in Georgia a while back and have made it lots of times. It's my husband's favorite cake, and whenever I bring it to a potluck everybody loves it. Ingredients:
2 1/2 cups sifted flour |
1 1/2 cups sugar |
1 teaspoon baking soda |
1 teaspoon cocoa |
1 cup buttermilk |
1 1/2 cups crisco or 1 1/2 cups wesson oil |
1 teaspoon vinegar |
2 eggs |
1 (1 ounce) bottle red food coloring |
1 teaspoon vanilla |
1 teaspoon butternut flavoring (or butter flavoring) |
1/2 cup margarine |
1 (8 ounce) package philadelphia cream cheese |
1 box confectioners' sugar |
1 teaspoon vanilla |
1 cup chopped toasted nuts (pecans or walnuts) |
Directions:
1. Cake layers: Sift dry ingredients together.
2. Add remaining ingredients in order listed; mix thoroughly.
3. Grease and flour 2 layer cake pans.
4. Spread batter in pans.
5. Bake in preheated oven at 350 degrees F for 25 minutes, or until done.
6. Remove from pans.
7. Cool.
8. Filling& Frosting: Let margarine and cream cheese soften to room temperature.
9. Cream well.
10. Add sugar, beat well until creamy.
11. Add vanilla and nuts.
12. Spread some of the frosting on top of first cake layer.
13. Top with second cake layer.
14. Spread remaining frosting on cake.
15. Store cake in a cool place.
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