Red Velvet Cake

I have always loved the idea of baking a red velvet cake. The cake is cheerful looking and decadent all at the same time. Not only that but it does not require that much work to put together and bake. What is absolutely shocking is the amount of red food coloring that goes into making this cake red! I couldn't believe it and actually cut the amount in half the second time I made this cake. Yes, I am guilty of baking it twice within 2 weeks. I loved the moistedness, flavor, holiday color and the beautiful white frosting. This is the princess of red velvet cakes and I received the recipe from my friend Shirleyoma.

Red Velvet Cake

Ingredients:
* 2 1/2 cups sifted cake flour
* 2 teaspoons cocoa powder
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 1/2 cups sugar
* 1/2 cup (1 stick) unsalted butter, softened
* 2 large eggs
* 1 cup buttermilk
* 4 ounces red food coloring
* 1 teaspoon distilled white vinegar
* 1 teaspoon vanilla
Icing:
* 1 (8-ounce) package cream cheese, softened
* 1/2 cup (1 stick) unsalted butter or margarine, softened
* 1 pound box confectioners’ sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

Directions:

Preheat the oven to 350 degrees F.

Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.

In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans.

Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

FOR THE FROSTING:
In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
Slice and serve on individual plates.

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