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Friday, May 20, 2011

Red Velvet Cake

One Sunday as I was leaving church, I noticed my friend and co-worker, Vickie, waiting in the parking lot for me.  As a surprise, she had baked a Red Velvet Cake for our family.  I have learned to not be bashful when it comes to asking for a recipe, especially when it's as delicious as this Red Velvet Cake was.  I took the recipe and tripled the amount of icing for the cake.  I found with doubling the icing it was still not quite enough.  Tripling the amount is too much for just the cake, so you have leftover icing that you can use for cupcakes. 

I will be baking a birthday cake for Phillip in a few days and this is the one that he has requested for me to cook for him.  My daughter-in-law, Joy, likes this cake for her birthday, too.

                                                      Red Velvet Cake

1 cup Wesson Oil
1 1/2 cups sugar
2 eggs
2 oz. Red Food Coloring
1 tsp. vanilla extract
2 Tbsp. Hershey's Cocoa
1 cup buttermilk
2 1/4 cups self-rising flour
1 tsp. vinegar

Cream oil, sugar, and eggs.  Make a paste with coloring, cocoa, and vinegar.  Add to mixture.  Sift flour and add to mixture.  Add buttermilk and vanilla.  Do not beat hard.  Bake in four 9 inch cake pans at 350 degrees for 22 min.  All to cool in pans.  Place in freezer for 7 min.  Remove from cake pans and frost.

Frosting:

3 - 8 oz. pkgs. Philadelphia Cream Cheese
3 sticks Real Butter
3 tsp. vanilla extract
3 boxes powdered sugar
3 cups chopped pecans

Combine softened cream cheese and butter.  Add sifted sugar and vanilla and mix well. 

Place one cake layer on cake plate.  Cover with frosting and then sprinkle on a layer of chopped pecans.  Repeat with all cake layers.  When all layers are stacked, spread frosting on the sides of the cake. 

I like having the extra icing, so that I can spread a generous amount between each cake layer and on the top and sides of the cake.  It is easier to spread the frosting without adding the chopped pecans to the frosting.  You can add a layer of chopped pecans on top of each cake layer that has been frosted.

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