Red Velvet Cake to Remember

Ingredients

• FOR THE CAKE:
• 2-½ cups Self-Rising Flour
• 1-½ cup Sugar
• 1 Tablespoon Baking Soda
• 1 teaspoon Salt
• 1 Tablespoon Cocoa Powder
• 2 whole Eggs
• 1-½ cup Corn Oil
• 1 cup Buttermilk
• 1 teaspoon Vinegar
• 1 Tablespoon Vanilla
• 1 ounce, fluid Red Food Coloring
• _____
• FOR THE FROSTING:
• 16 ounces, weight Cream Cheese
• 1 stick Margarine Or Butter
• 4 cups Powdered Sugar
• 1 Tablespoon Vanilla
• 1 cup Chopped Pecans

Preparation Instructions

Preheat oven to 350 degrees.

Combine flour, sugar, baking soda, salt, and cocoa into a mixing bowl. Slowly beat in eggs and corn oil. Add remaining ingredients, making sure to carefully add in coloring, and mix until completely silky. Be sure to scrape the bottom and edges or you will have brown spots throughout the cake,

Divide batter among 3 greased and lined 8-inch round pans and bake for 15-20 minutes or until a toothpick comes out clean.

Make frosting by beating butter or margarine and cream cheese together, then slowly adding sugar until creamy. Stir in vanilla and pecans, then ice the cooled cake and serve.

-Savor it with a glass of milk and thoroughly enjoy.

Tips: if you don’t have buttermilk (which I usually don’t), you can substitute by putting ¼ cup lemon juice or vinegar with ¾ cup milk and let it sit for a few minutes. You will see that it kind of thickens up and sort of looks like the milk is curdled, which is what it’s supposed to do.