Red Velvet Cake 2 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 3/4 cup: Self-rising flour,
2 1/4 cup: Sugar,
3: Eggs,
1 1/2 tsp: Vanilla extract,
1 1/2 tsp: Vinegar,
1 1/2 tsp: Baking soda,
1 1/2 tsp: Cocoa,
2 1/4 cup: Vegetable oil,
1 1/2 cup: Buttermilk,
3 ounce: Red food coloring ICING,
16 ounce: Cream cheese,
1 1/2 cup: Butter,
2 lbs: Powdered sugar,
3 cup: Pecans halves,
Directions:
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the flour, sugar, eggs, vanilla extract,
vinegar, baking soda, cocoa, oil, buttermilk, and red food coloring,
mix well. Pour into three 9-inch-round cake pans.
Bake in the preheated for 45 to 60 minutes. Allow the cake layers to
cool.
TO MAKE THE ICING: In a mixing bowl, combine the cream cheese and
butter until smooth. Add the powdered sugar and mix again. Stir in
the pecans, reserving a few for top of cake.
Frost the three layers, then top with a circle of the reserved pecans.
Makes 1, 9-inch three-layer cake.
Recipe: The Bubble Room in Captiva, Fla. From: David Pileggi Date:
18 Oct 95
Source from luhu.jp
In a mixing bowl, combine the flour, sugar, eggs, vanilla extract,
vinegar, baking soda, cocoa, oil, buttermilk, and red food coloring,
mix well. Pour into three 9-inch-round cake pans.
Bake in the preheated for 45 to 60 minutes. Allow the cake layers to
cool.
TO MAKE THE ICING: In a mixing bowl, combine the cream cheese and
butter until smooth. Add the powdered sugar and mix again. Stir in
the pecans, reserving a few for top of cake.
Frost the three layers, then top with a circle of the reserved pecans.
Makes 1, 9-inch three-layer cake.
Recipe: The Bubble Room in Captiva, Fla. From: David Pileggi Date:
18 Oct 95
Source from luhu.jp