Red Velvet Christmas Cake
- 2-1/2 c. all-purpose flour
- 1-1/2 c. sugar
- 1 t. salt
- 1 t. baking cocoa
- 1 c. buttermilk
- 1-1/2 c. oil
- 2 eggs, beaten
- 1 t. vanilla extract
- 1-oz. bottle red food coloring
- 1 t. white vinegar
- 1 t. baking soda
In a bowl, sift flour, sugar, salt and cocoa together. Add buttermilk, oil, eggs and vanilla; mix well. Stir in food coloring. Mix vinegar and baking soda together in a cup. Add to batter; mix until well blended.
Pour into 3 greased and floured 9" round cake pans. Bake at 325 degrees for
30 to 35 minutes, until a toothpick tests clean. Cool slightly; turn out onto a wire rack and cool completely.
Frost with Cream Cheese Frosting.
Serves 10 to 12.
Cream Cheese Frosting:
8-oz. pkg. cream cheese, softened
1/2 c. margarine
1 t. vanilla extract
6 c. powdered sugar
Optional: 1/3 c. chopped pecans
Blend cream cheese, margarine and vanilla. Stir in powdered sugar until well mixed. Add nuts, if desired.