Red Velvet Cake

Ingredients needed:

• 2 1/2 cups sifted cake flour
• 2 teaspoons cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 cup buttermilk
• 2 ounces red food coloring
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup (1 stick) unsalted butter or margarine, softened
• 1 pound box confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

FOR THE CAKE:

• Preheat the oven to 350 degrees F.
• Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans.
• Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

FOR THE FROSTING:

• In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
• Slice and serve on individual plates.
• Yield: 8 servings