Aunt Inez Red Velvet Cake

Name: Aunt Inez Red Velvet Cake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 1 cake, 8-12 serving(s)
Ingredients: 2 cups vegetable oil; 1 1/2 cups sugar; 2 1/2 cups cake flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon cocoa powder; 2 eggs; 1 cup buttermilk; 1 teaspoon vinegar; 1 teaspoon vanilla; 4 ounces red food coloring; 2 (12 ounce) packages cream cheese; 1/2 cup butter; 1 (16 ounce) box 4x powdered sugar; 1 cup chopped pecans; 1 teaspoon vanilla

Submitted by Ken Nipper

"Very old red velvet cake recipe from my aunt. This one uses cake flour and less cocoa."

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Ready In:: 1hr 20mins
Ingredients:: 16
Yields:: 1 cake
Serves:: 8-12

ingredients

2 cups vegetable oil
1 ¹⁄₂ cups sugar
2 ¹⁄₂ cups cake flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cocoa powder
2 eggs
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon vanilla
4 ounces red food coloring
2 (12 ounce) packages cream cheese
¹⁄₂ cup butter
1 (16 ounce) box 4x powdered sugar
1 cup chopped pecans
1 teaspoon vanilla

directions

Cream the oil and sugar.
In separate bowl sift the flour, salt, soda, cocoa.
Add the sifted flour mixture to the creamed oil and sugar then beat with mixer until smooth (about 45 seconds).
Add the eggs, buttermilk, vanilla, vinegar, and red food coloring and continue to beat with mixer until smooth.
Pour equal amount of mixture into 3 (9 inch) round cake pans and bake at 350F for 27-35 minutes or until tester comes out clean. Don't over cook.
Remove from oven a cool to room temperature.
Make Frosting:
With mixer beat butter and powdered sugar until smooth.
Add vanilla and pecans and continue to beat until mixed and smooth.
Make layers and frost the cake.
Make sure cake layers are completely cooled and frost the three layers.
Store in refrigerator to keep frosting from melting.

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RECIPE SUBMITTED BY

Ken Nipper

Arabi, Georgia

10 Recipes

I live in Southern Georgia and southern style recipes and seafood are my favorite. I have a garden that's about two hundred feet long and about 100 fee wide. I grow squash, watermelon, peppers, tomatoes, okra, eggplant, snap beans, and more during the summer and onions, potatoes, turnips, spinach and garden peas during the cooler months. My yard is full of pomegranate, fig, plum, and persimmon trees. The scuppernong and muscadines grow wild here and with a little help produce buckets full every fall.

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