Bubble Room Restaurant Red Velvet Cake
1 cup buttermilk
1-1/2 cups vegetable oil
1 teaspoon vanilla extract
1/4 cup (2 1-ounce bottles) red food coloring
1 teaspoon white vinegar
2-1/2 cups self-rising flour
1 teaspoon baking soda
1 1/2 cups sugar
1 teaspoon unsweetened cocoa powder
2 large eggs
10 ounces cream cheese, softened
1 1/2 sticks butter, softened
1 16-ounce box confectioner’s sugar
1 1/2 cups chopped pecans
Preheat oven to 350 degrees.
In a small bowl, combine buttermilk, oil, vanilla, red food coloring and
white vinegar. Whisk to combine and set aside.
In large bowl of mixer combine flour, baking soda, sugar and cocoa powder.
Gradually add buttermilk mixture, while beating at low speed and scraping
sides and bottom of bowl. Add eggs and beat until smooth.
Spray three 9-inch round cake pans with nonstick coating. Pour batter,
dividing equally, into the three pans.
Bake 35 to 40 minutes or until a toothpick inserted in center of cake comes
out clean. Remove from oven and set aside to cool.
In small bowl of mixer, combine cream cheese and butter. Beat at low speed
until well combined. Add sugar and beat until smooth.
Place first cake layer on cake plate. Frost and sprinkle with 1/2 cup
pecans. Top with second layer and frost. Sprinkle with 1/2 cup of pecans.
Top with third layer. Frost top and sides with remaining frosting. Sprinkle
with remaining pecans.
YOU DO NOT WANT TO SEE THIS Per SERVING INFO. Trust me eat in peace.:
Per serving: 874 calories; 58 g fat ( 16.9 g saturated fat; 60 percent
calories from fat); 85.2 g carbohydrates; 95 mg cholesterol; 662 mg sodium;
7.3 g protein; 1.8 g fiber.