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Red Velvet Cake

2 2/3 cup Self rising flour
1 1/2 cup Sugar
1/2 cup Vegetable oil
1 stick unsalted butter, softened
1 teaspoon Baking soda
1 teaspoon Distilled white vinegar
3 eggs, room temperature
1 cup Buttermilk
4 (2 ounce) bottles red food coloring

16 ounce Cream cheese, room temperature
1 stick unsalted butter, softened
1 pound powdered sugar
1 teaspoon Vanilla extract
1/2 cup Pecans, chopped

Preheat oven to 350 degrees. Grease and flour 3 (9") round pans or line them with waxed or parchment paper. With a stand mixer, cream together the butter and sugar. Add oil, then eggs, one at a time, mixing well after each egg. Mix together vinegar, buttermilk and then all 4 bottles of the food coloring. Yes, you do need all

You want this to be a rich deep red cake, not pink or weak red (food coloring

Has NO flavor). Sift together the flour and baking soda. Alternately add the three mixtures, a little at a time, until all three are combined. Stir in the vanilla and mix well. Turn the stand mixer up on high and let this mix for about 5 to 7 minutes.

You want to incorporate a lot of air so the cake layers are light and fluffy. Pour into the cake pans evenly. Bake until toothpick inserted in the center comes out clean, about 20 to 25 minutes. Let the layers cool completely before you frost Them. Mix the cream cheese and butter together until it is well combined. Add the Powdered sugar, a little at a time, and mix well. Add the vanilla and mix well. Add The chopped nuts and mix until it is creamy. You may want to slice the layers so You have 6 layers. This is a double batch of icing, you will need it.

Sharon Latta

* Powdered buttermilk does not have to be mixed separately. I just add the powder with my flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers