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Monday, December 12, 2011

Red Velvet Cake

                                             Christmas Cakes Week

We have always had Red Velvet Cake at Christmas.  My mother-in-law would make her Red Velvet Cake out of a butter recipe cake mix to which she added cocoa powder and red food coloring.  She would then make a traditional cream cheese frosting to go on the cake.  She had given her recipe to my sister, Debra, and this is the cake that my sister brought to our parent's house for a number of years.  My friend, Vickie, surprised me one Sunday at church with a Red Velvet Cake for my family.  The cake was wonderful and she was so kind to give me her recipe for Red Velvet Cake and this was the beginning of me making a Red Velvet Cake for my family.  I tripled her recipe for the frosting to make sure that I have plenty of frosting to go between each layer as well as plenty for the top and sides of the cake.  There will be extra frosting, so make a batch of cupcakes.  Red Velvet Cake and Cupcakes, now isn't that delightful!

                                                             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.  Allow to cool in pans.  Place in freezer for 7 min.  Remove from cake pans and frost.

Frosting 

3 - 8 oz. pkg. Philadelphia Cream Cheese
3 sticks Land O Lakes 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 of the cake layers.  When all layers are stacked, spread frosting on the sides of the cake.

*I like having the extra frosting, so that I can spread a generous amount between each cake layer and on 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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