Red Velvet Cake

Hazel's Hot Dish Recipe of the Week

I prefer this red velvet cake recipe above all I’ve tried because I always have self-rising flour on hand. Oil makes the layers moist, and butter and cream cheese with powdered sugar and chopped pecans are the makings of a mighty fine frosting.

Cake
2 1/2 cups self-rising flour
1 cup buttermilk
1 1/2 cups vegetable oil
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup red food color
1 1/2 cups sugar
1 teaspoon cocoa
1 teaspoon vinegar
2 large eggs

Preheat oven to 350°. Combine all ingredients in a large mixing bowl and beat with mixer until well blended. Pour batter equally into three well-greased or sprayed cake pans. Bake 20 minutes. Cool in pans 10 minutes. Remove from pans and cool completely.

Frosting
1/3 pound butter softened
1 8-ounce and 1 3-ounce package cream cheese softened
1 pound box powdered sugar
2 cups chopped pecans
1 teaspoon vanilla

Combine butter, cream cheese, powdered sugar and vanilla in a bowl. Beat until fluffy. Add chopped pecans. Frost between layers, top and side of cake.

Great looking cake, that tastes even better, for Christmas or Valentine’s Day.

Next week — Quick Potato Soup.