I Love You Too! Red Velvet Cake Recipe
by Paula Deen Her
Red Velvet Cake Recipe with Cream Cheese Frosting is to die for.
Priester's made her cake one better by adding Priester's Pecans to the
icing. Thanks to Paula for her recipe. Enter our Recipe Contest and you
can win an autographed by Mother May of Priester's Dining
on the Victorian Verandah Cookbook.
The Cake Ingredients
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2
eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2
1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon
vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
The Icing
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup
melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup
shredded coconut
1 cup chopped Priester's
Pecans
Baking Instructions
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and
butter, beat until light and fluffy. Add the eggs one at a time and mix
well after each addition. Mix cocoa and food coloring together and then
add to sugar mixture; mix well. Sift together flour and salt. Add flour
mixture to the creamed mixture alternately with buttermilk. Blend in
vanilla. In a small bowl, combine baking soda and vinegar and add to
mixture. Pour batter into 3 (8-inch) round greased and floured pans.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center
comes out clean. Remove from heat and cool completely before frosting.
Icing Instructions
Blend cream cheese and butter together in a mixing bowl. Add
marshmallows and sugar and blend. Fold in coconut and Priester's Pecans.
Spread between layers and on top and sides of cooled cake.
Special Thanks to Paula Deen. See more recipes from Paula
Deen
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