Sylvia's Red Velvet Cake

Great for cake or cupcakes...AWESOME and so moist and good. :)

• Ready In: 55 mins
• Serves: 8

Ingredients

• Cake

• 2 1⁄2 cups 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 unsalted butter, softened
• 2  large eggs
• 1  cup buttermilk
• 2  ounces  red food coloring
• 1  teaspoon distilled white vinegar
• 1  teaspoon vanilla extract

• Frosting

• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup unsalted butter, softened
• 1  cup confectioners' sugar
• 1  teaspoon vanilla extract
• 1  cup  chopped pecans (optional)

Directions

1. For the CAKE:
2. Preheat 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.
3. For the FROSTING:
4. In a large bowl, combine the cream cheese and butter. Beat in confectioner's sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill in between layers and ice cake.