Wesson Oil Red Velvet Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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It may sound strange to use Wesson oil instead of butter in the cake recipe, but this is truly WONDERFUL!!! I've made it every year for my husband's birthday, which is right before Christmas. You simply MUST try this! Ingredients:
1 1/2 cups sugar |
2 cups wesson oil (no other brand!) |
2 eggs |
2 1/2 cups flour |
1 teaspoon salt |
1 teaspoon baking soda |
2 tablespoons cocoa |
2 (1 ounce) bottles red food coloring |
1 tablespoon vinegar |
1 cup buttermilk |
1 teaspoon vanilla |
1/2 cup margarine |
1 (8 ounce) package cream cheese |
1 (16 ounce) box confectioners' sugar |
1 teaspoon vanilla |
1 cup chopped nuts (optional) |
Directions:
1. Preheat oven to 350.
2. Prepare 3 medium round cake pans with cooking spray.
3. Cream sugar with Wesson oil. Add eggs and beat.
4. Sift flour, salt, and soda together; set aside.
5. Mix cocoa, food coloring, and vinegar in a cup.
6. Add cocoa mixture to egg and sugar mixture. Beat hard. Add in buttermilk.
7. Add flour mixture.
8. Add vanilla and beat well.
9. Pour batter into cake pans and bake at 350 for about 30 minutes or until done. Check frequently.
10. For Icing: Cream margarine and cream cheese along with confectioners sugar and vanilla. Apply to thoroughly cooled cake.
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