ALLENE'S RED VELVET CAKE

By Lene

THIS IS A TRADITIONAL RED VELVET CAKE WITH A CREAM CHEESE FROSTING. CAN BE MADE, INCLUDING FROTING AND FROZED FOR SEVERAL MONTHS.

Ingredients

• CAKE
• 2 1/2 CUPS FLOUR
• 1 CUP OIL
• 1 1/2 CUPS SUGAR
• 1 TSP. BAKING SODA
• 1 TSP. VINEGAR
• 1 CUP BUTTER MILK
• 2 TBLE. COCO
• 2 EGGS
• 3 1oz. BOTTLES RED FOOD COLORING
• FROSTING
• 1 BOX 10X SUGAR
• 1 STICK MARGARINE
• 8 oz. CREAM CHEEST
• 1 TSP. VANILLA
• 1/2 CUP CHOPPED PECANS

Details

Servings 20

Preparation

Step 1

CAKE

MIX DRY INGREDIENTS TOGETHER, SET ASIDE. MIX BUTTERMILK, VINEGAR AND FOOD COLORING, SET ASIDE. MIX OIL SUGAR AND EGGS IN MIXER BLENDING WELL, ADD DRY INGREDIENTS ATERNATELY WITH LIQUID. BEAT WELL. POUR INTO EITHER 2 10" CAKE PANS, 3 9" CAKE PANS OR A TUBE OR BUNDT PAN CAN BE USED. BAKE AT 350 UNTIL TOOTHPICK COMES OUT CLEAN. ABOUT 3O TO 35 MINUTES FOR THE CAKE PANS AND 60 MINUTES FOR BUNDT OR TUBE PAN. COOL.

FROSTIN

MIX SOFTENED CREAM CHEESE AND MARGARINE TOGETHER, ADD SUGAR MIXING WELL. ADD VANILLA AND STIR I NUTS. FROST CAKE.