I was recently blessed with a scholarship from some lovely nurses through the SC Baptist Hospital Nurses Alumnae Association. Along with the scholarship, they gave me a copy of their cook book. Full of tasty sounding recipes - I endeavored to attempt a Red Velvet Cake again. My first attempt was a disasterous effort - and I will never use that online recipe again :)
This recipe is from Mrs. Clara Thomas - she also makes an incredible Italian Cream Cake (which is next on the list).
Red Velvet Cake
Cake:
1 c butter (at room temperature) 2 c sugar
3 eggs (room temperature) 1 T vinegar
2 T cocoa 2 tsp vanilla
1 tsp baking soda ½ tsp salt
½ tsp baking powder 1 c buttermilk
3 c all purpose flour 2 oz red food coloring
Cream butter with sugar in mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Mix the food coloring and cocoa together in a paste; add to the mixing bowl. Add vanilla. Pour buttermilk into the cup that contained the cocoa paste and stir to get all of the coloring. Add the baking soda to the buttermilk. In a separate bowl, add the salt and baking powder to the sifted flour. Alternate adding the flour mixture and the buttermilk into the mixing bowl. Then add the vinegar. Beat well. Grease and flour 3 9-inch cake pans. Line the bottom of cake pans with parchment paper (or waxed paper). Divide batter into the pans and bake at 325F for 25-30 minutes or until done.
Cream Cheese Icing
1 8 oz pkg cream cheese
1 stick butter 1 box confectioner’s sugar
1 tsp vanilla 1 c chopped nuts (optional)
Beat cheese and margarine until well blended and fluffy. Add sugar. Mix well. Add vanilla (and nuts) until smooth. Spread on layers and sides.
I hope you enjoy it :) Love from Nashville...
<3 a
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