Prep 15 mins
Cook 40 mins
A Southern tradition.
- 1 1⁄2 cups sugar
- 2 cups oil
- 2 eggs, beaten
- 1 teaspoon white vinegar
- 2 (1 ounce) bottles red food coloring
- 2 1⁄2 cups plain flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cocoa
- 1 cup buttermilk
- 2 teaspoons vanilla
- 1⁄2 cup margarine
- 1 (8 ounce) package cream cheese
- 1 box powdered sugar
- 1 cup chopped nuts
- 1 (3 1/2 ounce) can coconut
- Cream sugar and oil in bowl.
- Add eggs and mix well.
- Add the vinegar and food coloring and mix.
- Sift the flour, soda, salt and cocoa together and add to creamed mixture alternately with buttermilk until all is mixed.
- Add 1 teaspoon vanilla and mix.
- Pour into 2 (9 inch) greased and floured cake pans and bake at 350 for 30 to 35 minutes or one 9 x 13 inch pan for 45 to 55 minutes, depending on oven.
- Cream the margarine and cream cheese in a bowl and add 1 teaspoon vanilla.
- Sift 1 box powdered sugar into mixture and mix well.
- Add nuts and coconut and spread on cooled cake.
- Hint: When using dark coated pans, decrease temperature to 325 and increase baking time 5 to 10 minutes.
This is exactly what I was looking for. From Scratch, cream cheese icing and all. Perfection.
My second attempt at making red velvet cake and this one was successful (the first one was too dry). I made it for a fund raiser bake sale so I wanted it to be just right. I heeded one commentor's advice to reduce the oil so instead of 2 cups, I added only 1-1/2 cups and the cake seemed moist. Next time I will experiment and make up the missing 1/2 cup of oil with 1/2 cup of butter. I did not make the frosting posted with this receipe. Intead, I made Kittencal's Best Cream Cheese Frosting (# 90142) and added 2 cups of Cool Whip--very creamy with a subtle cream cheese flavor - delicious! One last touch, I bought some good quality strawberries, cut them in half, then arranged them on top of the cake and around the base. Very attractive! It was the first cake that was sold and sold for more than the asking price.