Red Velvet Cake

Hazel Smith's Hot Dish Recipe of the Week

Red Velvet Cake

2½ cups self-rising flour
1 cup buttermilk
1½ cups vegetable oil
1 teaspoon soda
1 teaspoon vanilla
¼ cup red food coloring
1½ cups sugar
1 teaspoon cocoa
1 teaspoon vinegar
2 large eggs

Preheat oven to 350°.

Combine ingredients in a large mixing bowl and beat with hand mixer until well blended. Pour batter equally into three well-greased or sprayed 9-inch cake pans. Bake 20 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely.

Frosting:
2 8-ounce packages cream cheese
1 stick butter
½ teaspoon coconut flavoring
8 cups confectioners’ sugar
4 cups shredded coconut

Have cream cheese and butter at room temp. Beat until smooth. Add coconut flavoring while beating until blended. Gradually add confectioners’ sugar, beating until smooth. Stir in coconut with a wooden spoon. Spread between layers and on top of cake.

Merry Christmas to you!