 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Great for cake or cupcakes...AWESOME and so moist and good. :) Ingredients:
2 1/2 cups cake flour |
2 teaspoons cocoa powder |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1 1/2 cups 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 |
1 (8 ounce) package cream cheese, softened |
1/2 cup unsalted butter, softened |
1 cup confectioners' sugar |
1 teaspoon vanilla extract |
1 cup chopped pecans (optional) |
Directions:
1. For the CAKE:.
2. Preheat 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.
3. For the FROSTING:.
4. In a large bowl, combine the cream cheese and butter. Beat in confectioner's sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill in between layers and ice cake.
|
|