Bubble room cake
1 Servings
Ingredients
| Quantity | 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 |
Directions
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