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Missy’s Red Velvet Cake W/cream Cheese Frosting

1 pinch baking soda
1 1/4 tablespoons vinegar
0.75 (1 1/2 stick) unsalted butter, softened
1 cup pecans, chopped
8 ounces pkg cream cheese, softened
1 lb confectioners’ sugar, sifted
1 teaspoon clear vanilla extract

1 preheat oven to 350°f spray pans w/pam baking spray or grease and flour two 9-in. cake pans; set pans aside.
2 with electric mixer on medium speed, beat eggs, shortening and sugar until well combined. add the food coloring and cocoa, mixing well. add the butter and mix well.
3 in a separate bowl, sift the cake flour & salt three times. slowly add to creamed mixture. add the buttermilk and mix well.
4 in a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved. once dissolved, add to batter and mix well.
5 pour batter into the prepared pans & bake about 20 mins or until cake springs back upon touch. let layers cool completely on wire racks.
6 while cakes are cooling, prepare frosting. using an electric mixer, combine butter, vanilla & cream cheese until completely blended. reduce mixer speed & gradually add sifted confectioners’ sugar. once completely blended, add chopped pecans, if desired.