This delicious pie is a southern specialty and has been in my family for many generations. In the early days, red velvet cake was the star dessert in fancy restaurants and hotels. But today, this rich and sweet dessert covered in cream cheese frosting is enjoyed at many celebrations. This moist cake is a good choice to serve on special occasions and it will fit perfectly with your Easter party.
A few years ago my sister Debra and I were celebrating her wedding anniversary and my birthday. I doubled the recipe for this cake and baked it in a half sheet cake pan. Our guests love it. It was a nice change from the traditional decorated birthday cake. Try it for your next celebration. You are glad you did!
2 1/2 cups self-raising flour
1 1/2 cups white sugar
1 cup vegetable oil
1 teaspoon of baking soda
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk
2 ounces red food coloring
Preheat oven to 350 degrees. Grease and flour three (8-inch) round pans. In a large bowl, whisk together the sugar, oil, and eggs. Add food coloring and vinegar to the buttermilk. Add baking soda to the flour.
Add the flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon of vanilla into the batter. To beat in prepared moulds. Bake 20 to 25 minutes, or until tester comes out clean. Remove from the oven and cool on wire racks.
cream cheese frosting
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups of icing sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Mix cream cheese, butter or margarine, icing sugar and vanilla. Add the nuts. Spread over the cooled cake.
