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Red Velvet Cake

This background compliments of my friend Christine aka Orare.


2 cups oil
2 1/2 cups flour, sifted
1 1/2 cups sugar
1 cup buttermilk
2 eggs
1 tsp salt
1 tsp vanilla extract
1 tsp vinegar
2 tsp cocoa
2 oz. red food color

Mix oil and sugar.
Mix sifted dry ingredients, except cocoa.
Mix coco, vinegar, and food color until smooth.
Alternately, add buttermilk, dry ingredients,
and cocoa mixture to sugar and oil mixture.
Add eggs and vanilla.
Bake at 350 degrees for 40-45 minutes or until
cake springs back in center when touched. Cool.


Cream together:
1 8 oz cream cheese, softened
1 stick margarine, softened

1 box confectioner sugar
1 cup pecans, chopped
1 tsp vanilla extract

Then frost your cake!

Tips for a successful cake: Be sure to prepare all ingredients in their particular order, ie the cocoa, vinegar and red food coloring in a small bowl or cup; the dry sifted ingredients in a bowl; and then the buttermilk. These will be added alternately. Do not overmix the batter. I usually make three layers with this recipe, but have also done it in two layers and cupcakes. When the batter is put in the pans, lightly tap the pans to release any air bubbles, then bake. 

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