Red Velvet Cake To Remember Recipe

Name: Red Velvet Cake To Remember
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2-1/2 cups Self-Rising Flour; 1-1/2 cup Sugar; 1 Tablespoon Baking Soda; 1 teaspoon Salt; 1 Tablespoon Cocoa Powder; 2 whole Eggs; 1-1/2 cup Corn Oil; 1 cup Buttermilk; 1 teaspoon Vinegar; 1 Tablespoon Vanilla; 1 ounce, fluid Red Food Coloring; _____; FOR THE FROSTING:; 16 ounces, weight Cream Cheese; 1 stick Margarine Or Butter; 4 cups Powdered Sugar; 1 Tablespoon Vanilla; 1 cup Chopped Pecans

Servings: persons

FOR THE CAKE:
2-1/2 cups Self-Rising Flour
1-1/2 cup Sugar
1 Tablespoon Baking Soda
1 teaspoon Salt
1 Tablespoon Cocoa Powder
2 whole Eggs
1-1/2 cup Corn Oil
1 cup Buttermilk
1 teaspoon Vinegar
1 Tablespoon Vanilla
1 ounce, fluid Red Food Coloring
_____
FOR THE FROSTING:
16 ounces, weight Cream Cheese
1 stick Margarine Or Butter
4 cups Powdered Sugar
1 Tablespoon Vanilla
1 cup Chopped Pecans

1
Preheat oven to 350 degrees.
2
Combine flour, sugar, baking soda, salt, and cocoa into a mixing bowl. Slowly beat in eggs and corn oil. Add remaining ingredients, making sure to carefully add in coloring, and mix until completely silky. Be sure to scrape the bottom and edges or you will have brown spots throughout the cake,
3
Divide batter among 3 greased and lined 8-inch round pans and bake for 15-20 minutes or until a toothpick comes out clean.
4
Make frosting by beating butter or margarine and cream cheese together, then slowly adding sugar until creamy. Stir in vanilla and pecans, then ice the cooled cake and serve.
5
-Savor it with a glass of milk and thoroughly enjoy.
6
Tips: if you don't have buttermilk (which I usually don't), you can substitute by putting 1/4 cup lemon juice or vinegar with 3/4 cup milk and let it sit for a few minutes. You will see that it kind of thickens up and sort of looks like the milk is curdled, which is what it's supposed to do.

2052

kcal

Calories

133

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CAKE:, 2-1/2 cups Self-Rising Flour, 1-1/2 cup Sugar, 1 Tablespoon Baking Soda, and more.

Yes, Red Velvet Cake To Remember falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Cake To Remember

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