Red Velvet Cake
Appeared in the 28 Dec 1994 edition of The Birmingham News
CAKE
2 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon soda
1 teaspoon cocoa
1 cup buttermilk
1 1/2 cup cooking oil
1 teaspoon vinegar
2 eggs
1 teaspoon vanilla
1 oz red food coloring
ICING
1 stick butter (1/4 c)
8 oz cream cheese
1 box confectioners' sugar
1 teaspoon vanilla extract
1 cup very finely chopped toasted nuts
Preheat oven to 375°F. Blend eggs, sugar, and cooking oil until light and fluffy.
Sift dry ingredients three times (important!). Add one teaspoon vinegar to the buttermilk. Add dry ingredients and milk alternately. Beat for 3 minutes, using electric mixer. Add red food coloring and vanilla.
Bake in two 8-inch or 9-inch pans at 375°F for about 35 minutes. Let cool until very cold.
Icing:
Cream butter and cream cheese; add sugar slowly and beat after each addition. Mix in vanilla and nuts. Spread on cooled cake.
BetK
