16 servings
| 2 1/2 | cups cake flour |
| 1 1/2 | cups sugar |
| 1 | teaspoon soda |
| 1 | teaspoon salt |
| 2 | tablespoons cocoa |
| 1 | cup buttermilk |
| 1/2 | cup vegetable oil |
| 1 | teaspoon vinegar |
| 2 | each eggs |
| 1 | teaspoon vanilla |
| 1 | ounce food color,
red |
Sift together dry ingredients.
Add other ingredients in order listed and mix thoroughly. Bake in 2 greased and floured
8-inch cake pans. Bake at 350 degrees for 25 minutes. Cool and ice, using Red Velvet Cake
Icing, below.
Prep: 0:15 Cook: 0:25 Stand: 0:00 Total: 0:40
16 servings
| 1/2 | cup butter |
| 1 | 8 oz. package cream
cheese |
| 1 | pound
confectioners' sugar |
| 1/2 | teaspoon vanilla |
| 1 | cup pecans, chopped |
Let butter and cream cheese
soften at room temperature, for about 10 minutes. Cream well; add sugar and continue
beating until smooth. Add vanilla and pecans and stir well. Spread on cake layers, sides,
and top.
Prep: 0:10 Cook: 0:00 Stand: 0:00 Total: 0:10
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