Red Velvet Cake
2 cups pure fine granulated sugar
2 cups general purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable oil
1 cup butter milk
3 eggs
1-1/2 bottle red food coloring (1.5 fluid oz)
1 teaspoon vanilla extract
1 teaspoon white vinegar
Icing/Frosting:
1 box confectioners sugar (16 oz)
1 cup finely chopped pecans
1 stick margarine (8 tbsp or 1/2 cup)
1 large cream cheese (8 oz)
Instructions:
Cake:
Preheat oven to 350 degrees Fahrenheit.
Combine and stir sugar, flour, baking soda and salt into mixing bowl. Next add your wet ingredients (vegetable oil, butter milk, eggs, red food coloring, vanilla extract, and white vinegar) one at a time, beating on low to medium speed, continuously beating mixture thoroughly after adding each additional ingredient.
Spray or grease both pans with a light coat of vegetable oil to stop sticking. Pour completed mixture evenly into your two single layered cake pans. Bake for about 30 minutes at 350 degrees on your center oven rack.
Cake is done when wooden toothpick inserted into center of cake comes out clean. Let cake cool completely before adding your homemade Icing.
Icing:
While the cake is cooling, here is how to make your Icing.
Combine confectioners sugar and finely chopped pecans into a mixing bowl and stir with spoon.
Next add your softened margarine and cream cheese one at a time into the mixing bowl containing the sugar and chopped pecans. Using a cooking blender, mix thoroughly after each ingredient is added.
Place icing into your refrigerator, since the icing should be applied to cake in a cold state.
Preparation Time = 50 minutes
Cooking Time = about 30 minutes
This recipe provided courtesy of https://www.soulfoodandsoutherncooking.com/
