Red Velvet

I posted where our good friend Coy brought a red velvet cake for our 4th of July ~Declaration of Attendance party. It was a work of art! I have had several requests for the recipe.

While he hasn't given me his secret family recipe (yet); I do have Dad's recipe from The Original WhistleStop Cafe Cookbook. This is the way red velvet was made at the cafe for years. We talked about how you have to add the vinegar at the very end... so now I am wondering if this is where he got his 'secret' recipe??

Red Velvet Cake

1/4 pound butter

1 1/2 cups sugar

3 large eggs

1 tsp baking soda

1 cup buttermilk

2 Tbs cocoa

1 Tbs red food coloring -mixed with 1 tsp vanilla

2 cups all purpose flour

1/2 tsp salt

1/4 tsp baking powder

1 Tbs cider vinegar

With an electric mixer, cream together butter and sugar until light. Add eggs one at a time and continue to beat. Add baking soda to buttermilk. Alternately add cocoa, food coloring mixture, flour mixture and buttermilk. When batter is well mixed, add vinegar. Pour into 2 lightly greased 9 inch cake pans and bake at 350° for about 25 minutes. Cool before icing.

Cream Cheese Frosting

1/4 pound softened butter

8 oz softened cream cheese

1 tsp vanilla

1 pound confectioners sugar

Cream together butter and cream cheese. Add vanilla and confectioners' sugar mixing well, frost cooled layers.

This red velvet cake had pecans in the icing... which I think made it PERFECT.

but then...I like nuts!

Y'all enjoy~

Sandi