Red velvet cake (hunt)

Yield: 1 Cake

Measure Ingredient
2½ cup All-purpose flour
1½ cup Sugar
1 teaspoon Soda
1 teaspoon Cocoa
1 cup Buttermilk
1½ cup Cooking oil
1 teaspoon Vinegar
2 \N Eggs
1 teaspoon Vanilla
1 ounce Red food coloring
1 \N Stick butter (1/4 c)
8 ounces Cream cheese
1 \N Box confectioners' sugar
1 teaspoon Vanilla extract
1 cup Very finely chopped toasted nuts


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 deg 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.

Appeared in the 28 Dec 1994 edition of The Birmingham News Submitted By ERIC HUNT <EHUNT@...> On THU, 19 JAN 95 172537 CST

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