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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.
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