My ABSOLUTE favorite Holiday dessert is this Red Velvet Cake made by Willard Scott. Momma found it back in 1987 while looking through a Red Book magazine! She told me today (while we were baking it for the whole family) that this was the only Red Velvet cake that she baked that did not fall apart...haha. It is very simple and full of richness and memories. If you read in my last blog, you will note that while making my last RVC the three layers did not come out of the pans correctly (must not have sprayed the pans enough....can't stand when that happens!) Sooooo we had the idea of breaking the cake apart, crumbling it and making a trifle! It was the first year the whole family ate all of it :0) So this year I'm doing it the same way.
2 1/2 cups self-rising flour
1 cup buttermilk
1 1/2 cups vegetable oil
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 cup (two 1-ounce bottles) red food coloring
1 1/2 cups granulated sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon white vinegar
2 large eggs
1To make cake: Heat oven to 350degrees. Mix together all ingredients with an electric mixer. Spray three 9-inch round cake pans with nonstick coating. Pour batter equally into the three pans and bake for 20 minutes. Test for doneness with a toothpick. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans to racks to cool completely.
1/2 pound (1 1/3 sticks) butter, softened
10 ounces cream cheese, softened
1 1-pound box confectioners' sugar
2 cups chopped pecans
2 To make frosting: Combine butter, cream cheese and confectioners' sugar in a bowl. Beat until fluffy, then fold in 1 1/2 cups pecans. Use to fill and frost cake when it is cool. Decorate top of cake with remaining 1/2 cup pecans; refrigerate at least 1 hour before serving OR you can do the trifle :0)
Layer: Cake, icing, cake, so on and so on until all cake and icing is used up.
It's good...you have GOT to try it!
Miss B certainly likes the "tradition" :0)