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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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This is a non-chocolate version of red velvet. Different, rich, moist and delicious!!! I prefer it over the chocolate varieties. Ingredients:
2 1/2 cups cake flour |
1 1/2 cups sugar |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup cooking oil |
8 ounces butter |
1 1/4 cups buttermilk |
3 large eggs |
2 teaspoons vanilla extract |
2 ounces red food coloring |
4 ounces butter |
8 ounces cream cheese |
1 lb confectioners' sugar (10x) |
1 cup pecans, finely chopped |
Directions:
1. Mix dry ingredients together. Add remaining ingredients in order, one at a time. Mix after each ingredient is added, batter should be an even shade of dark red.
2. Divide batter evenly between 3 cake pans.
3. Bake at 375 degrees for 30 to 40 minutes.
4. Icing:.
5. Mix butter, cream cheese and sugar together until creamy consistency.
6. Spread on cool layers. The first two layers should have pecans sprinkled generously on top of icing.
7. Optional: Color icing for outer cake with a couple of drops of green food coloring. Ice cake and decorate with pecan halves and cherries for a beautiful Christmas cake or experiment for other holidays!
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