Inspired by Chuck's account of his trip to Georgia, I'm posting a recipe that's considered a Southern classic, although it originated in Noo Yawk.
Red Velvet Cake | | | Most recipes for Red Velvet cake are similar. Of course, there's always a cut-to-the-chase option in the form of the Duncan Hines mix. And a Google search of recipes turned up vegan and gluten-free alternatives.
2 ½ cups plain flour
1 ½ cups sugar
2 tablespoons. cocoa powder
1 tsp baking soda
1 cup buttermilk
1 ½ cup vegetable oil
1 tsp white vinegar
1 tsp vanilla flavoring
1 tsp almond flavoring
2 eggs (medium or large)
1 ½ bottles red food coloring (2 ounce size) | |
Sift the flour, sugar, baking soda and cocoa powder into a big bowl that you’ll use to mix the cake.
Using a hand or table mixer, put in the milk. Mix. Add oil and mix.
Add vinegar, vanilla and almond flavoring. Mix. Lightly beat the eggs in a small bowl. Add and mix. Add the food coloring. Mix until the batter is even in color.
Pour the batter into three 8-inch or two 9-inch cake pans; bake at 350 degrees F for 30 minutes or until the center tests done with a toothpick.
Let the cake cool and then frost with Cream Cheese Frosting:
Cream Cheese Frosting½ cup margarine (softened)
8 oz. cream cheese
½ tsp vanilla flavoring
1 box of confectioners sugar (1 pound)
1-1/2 cup chopped pecans
Beat the margarine and cream cheese in a medium mixing bowl until light and creamy. Add vanilla and confectioners sugar and beat well. Hand stir in pecans, saving about a half cup for garnish.
Spread cream cheese icing between layers of the Red Velvet cake, up the sides and on top. Sprinkle with the rest of the pecans.
