Bubble room cake

Yield: 1 Servings

Measure Ingredient
2½ cup Self-rising flour
1 cup Buttermilk
1½ cup Vegetable oil
1 teaspoon Baking soda
1 teaspoon Vanilla extract
¼ cup Red food coloring; 2 1 oz.)bottle
1½ cup Granulated sugar
1 teaspoon Unsweetened cocoa powder
1 teaspoon White vinegar
2 larges Eggs
⅓ pounds (1-1/3 sticks) butter; softened
10 ounces Cream cheese; softened
1 pounds Box confectioners' sugar
2 cups Chopped pecans

CAKE

FROSTING

To Make Cake: Heat oven to 350 degrees. Mix together all ingredients with an electric mixer. Spray three 9-inch round cake pans with non stick coating. Pour batter equally into three pans and bake for 20 minutes. Test for doneness with a tooth pick. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans to racks to cool completely.

To Make Frosting: Combine butter, cream cheese and confectioners' sugar in a bowl. Beat until fluffy, then fold in 1-½ cups pecans. Use to fill and frost cake when it is cool. Decorate top of cake with remaininig ½ cup pecans, refrigerate at least 1 hour before serving.

Yield: 10-15 servings.

NOTES : *This is a fabulous recipe from the Bubble Room, a well-known restaurant on Florida's beautiful Captiva Island. The cake is absolutely beautiful!

Recipe by: JeannePie@...

Posted to MC-Recipe Digest V1 #803 by Roberta Banghart <bobbi744@...> on Sep 24, 1997

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