Red Velvet Cake
(by Janella Kennedy)
2 1/2 c. all-purpose flour
1 1/2 c. sugar
2 t. cocoa powder
1 t. baking soda
1 t. salt
2 eggs, beaten
2 sticks (8 oz.) salted butter, at room temperature
1/2 c. flavorless cooking oil
1 c. buttermilk
2 t. vanilla extract
2 bottles (1 oz. each) red food coloring
Preheat oven to 350 F.
Combine flour, sugar, cocoa powder baking soda, and salt.
In another bowl, combine eggs, butter, oil, buttermilk, vanilla extract, and food coloring.
Divide batter between two greased 9-in. pans and bake for 30 - 35 minutes or until a toothpick inserted in the center comes out clean.
Let cake layers cool on a rack.
1 stick (4 oz.) salted butter
8 oz. cream cheese, at room temperature
1 lb. confectioners’ sugar
1 t. vanilla extract
1 c. halved or chopped pecans
Beat butter, cream cheese, sugar, and vanilla extract together until smooth.
Place one cake layer on serving plate and spread with frosting.
Place second cake layer on top and spread remaining frosting over top and sides.
Decorate with pecans.
(Read Red Velvet Road, the story that accompanies this recipe.)