Red Velvet Cake

Red Velvet Cake

Dana Clayton and her mother were blessed with this Red Velvet Cake recipe in the 70s by a friend from work. They started pulling the recipe out for Christmas and it has been around ever since. When a new family member was born on December 23rd, it quickly became his birthday cake. Every Christmas, Dana always gets the phone call to make sure she is bringing THE cake! This beautiful Red Velvet Cake is the center piece at her Mother’s Christmas gathering.

Red Velvet Cake

Step One

Sift together:

  • 2 ½ cups plain flour
  • 1 tsp baking soda
  • 1 TBL cocoa powder
  • ½ tsp salt

Step 2

Blend together:

  • 1 ½ cups sugar
  • 1 ½ cups Crisco oil
  • 2 eggs
  • 1 tsp vanilla

Step 3

Pour into a measuring cup

  • 1 cup buttermilk
  • 1 tsp vinegar
  • 1 1oz bottle red food coloring

Blend together in a large bowl, by hand, alternating flour and liquid mixtures. Do not overmix.

Bake in 3-8” pans that have been well greased and floured. Bake for 30 minutes in a 350 degree oven. Cool completely before icing.

For the icing:

  • 8 oz cream cheese, at room temperature
  • 1 stick margarine or butter, at room temperature
  • I box confectioner’s sugar
  • 1 tsp vanilla
  • ½ chopped pecans

Blend all ingredients except pecans until smooth and creamy. Ice the cake layers and sides. Sprinkle the top with chopped pecans.