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2 eggs 2 c. sugar 1 c. butter 1 c. buttermilk 2 1/2 c. flour 1/2 tsp. salt 1 1/2 tsp. soda 1 tsp. vanilla 1 Tbsp. cocoa 1 Tbsp. vinegar 2 oz. red cake coloring Cream butter and sugar. Add eggs; beat until fluffy. Make paste of vinegar and cocoa. Add to mixture. Sift salt and soda with flour. Add to mixture alternately with buttermilk; blend well. Add vanilla and coloring. Pour into greased cake pans. Bake at 350 degrees for 25 to 30 minutes. Filling for Red Velvet Cake: 1 1/2 c. milk 1 1/2 c. butter 1 1/2 c. sugar 3 tsp. flour 1 1/2 tsp. vanilla 1 1/2 c. chopped nuts 1 small can flaked coconut Cook milk and flour on low heat until thick. Set aside to cool completely. Cream sugar and butter. Add flour mixture. Beat until mixture looks like whipped cream. Add chopped nuts, coconut and vanilla. Blend well and spread on layers. Frost whole cake. Frosting: 1 stick butter 1 c. chopped nuts 1 (8 oz.) pkg. cream cheese 1 tsp. vanilla 1 box confectioners sugar Cream butter and cream cheese. Add confectioners sugar to creamed mixture. Add vanilla. Blend mixture until smooth. Add chopped nuts. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |