Southern Red Velvet Cake

Prep: 20-30 mins Bake: 20 mins

Cake Ingredients:

• 2 1/2 c high quality all-purpose flour (Preferably White Lilly Flour)
  
• 1 1/2 c sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 1/2 c vegetable oil (Do not substitute butter, margarine, shortening or any other oils)
  
• 1 c buttermilk, room temperature
• 2 lg eggs, room temperature
• 2 Tbs red food coloring (Do not use beet juice it will not yield the proper coloring)
  
• 1 tsp white distilled vinegar
• 1 tsp high quality vanilla extract

Cream Cheese Frosting Ingredients:

• 1 lb cream cheese, softened
• 2 sticks real butter, softened
• 1 tsp high quality vanilla extract
• 4 c sifted confectioners' sugar
• Chopped pecans & fresh raspberries or strawberries, for garnish

Cake Directions:

1. Preheat the oven to 350 degrees F.
2. Lightly grease & flour two 8-9" cake pans or line two 12-cup muffin pans with cupcake papers.
3. In a md mixing bowl, sift together: flour, sugar, baking soda, salt, & cocoa powder.
4. In a lg bowl gently beat together: oil, buttermilk, eggs, food coloring, vinegar, & vanilla with a handheld electric mixer.
5. Add the sifted dry ingredients to the wet, mix until smooth & thoroughly combined.
6. Divide batter evenly between cake pans or among the cupcake tins about 2/3 filled.
7. Bake in oven for ab 20-22 min, turning pans once, half way through for even cooking.
8. Test cakes with a toothpick for doneness.
9. Remove from oven & cool completely before frosting.

Frosting Directions:

1. In a lg mixing bowl, beat: cream cheese, butter & vanilla until smooth.
2. Add sugar and beat on low speed until incorporated.
3. Increase the speed to high, mix until very light & fluffy.
4. Frost the cakes with a butter knife or pipe it on with a big star tip.
5. Garnish with chopped pecans, sprinkles, fresh raspberry or strawberry.