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This delicious cake is a Southern specialty and has been in my
family for many generations. In the early days, red velvet cake
was the signature dessert in upscale restaurants and hotels. But
today this rich and sweet dessert topped with cream cheese
frosting is enjoyed at many celebrations. This moist cake is a
good choice to serve for special occasions, and is perfectly
suited for your Easter feast.
A few years ago, my sister Debra and I were celebrating her
wedding anniversary and my birthday. I doubled the recipe for
this cake and baked it in a half-sheet cake pan. Our guests just
love it. It was a nice change from the traditional decorated
birthday cake. Try it for your next celebration. You’re be glad
you did!
Red Velvet Cake Recipe
2 1/2 cups self-rising flour
1 1/2 cups white sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk
2 ounces red food coloring
Preheat oven to 350 degrees. Grease and flour three (8 inch)
round pans. In a large bowl, mix together sugar, oil, and eggs.
Add food coloring and vinegar to buttermilk. Add baking soda to
flour.
Add flour mixture and buttermilk mixtures alternately to the
sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter.
Pour batter into prepared pans. Bake for 20 to 25 minutes, or
until tester comes out clean. Remove from oven, and cool on wire
racks.
Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Mix together cream cheese, butter or margarine, confectioners'
sugar, and vanilla. Stir in nuts. Spread over cooled cake.
Cassandra Harrell is an avid soul food lover. She recently owned
a soul food restaurant and catering service and is editor of Soul
Food Lover’s Newsletter. Her website
http://www.soul-food-advisor.com is the place to find delicious
soul food recipes and homemade desserts.
Article Source:
http://EzineArticles.com/?expert=Cassandra_Harrell
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