Sylvia's Red Velvet Cake
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Serves/Makes: 12
Ready in: 1-2 hrs
***Cake***
- 2 1/2 cups sifted cake flour
- 2 teaspoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 ounces red food coloring
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
***Frosting***
- 1 package (8 ounce size) cream cheese, softened
- 1/2 cup unsalted butter or margarine, softened
- 1 pound box confectioners\' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For Cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool. For Frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners\' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates. Recipe Source: \"Sylvia\'s Family Soul Food Cookbook,\" by Sylvia Woods and Family, published by William Morrow, 1999
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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