Red Velvet Cake

This cake uses only a small amount of cocoa powder, but it has 1 ounce of red food coloring. There's also buttermilk and a little vinegar in the batter. The cake is baked in a fluted tube pan, and is covered with a cream cheese frosting and pecans.

Ingredients:

• 2 1/2 cups flour
• 1 1/2 cups sugar
• 1 tsp baking soda
• 1 tsp cocoa powder
• 1 cup buttermilk
• 1 cup oil
• 1 tsp vinegar
• 2 eggs
• 1 1-oz. bottle red food coloring
• 1 tsp vanilla
• Icing:
• 1 stick (1/2 cup) butter
• 1 1-lb. box powdered sugar
• 2 8-oz. packages cream cheese
• 1/2 tsp vanilla
• 1 cup chopped pecans

Directions:

Sift together dry ingredients. Add other ingredients in order: buttermilk, oil, vinegar, eggs, food coloring, and vanilla. Mix thoroughly. Bake in Bundt cake pan which has been greased and floured about 50 minutes (or until toothpick comes out clean) at 350 degrees. Cream Cheese Frosting: Let butter and cream cheese soften at room temperature. Cream well. Add sugar and beat until creamy. Add vanilla and blend well. Frost cake after it has cooled and sprinkle 1 cups chopped pecans on cake after it has been frosted.

Number of Servings: 12

Notes from the Cook: Frosting is really easy to beat with a mixer.