| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables, Eggs | Cakes, Chocolate, Desserts, Nuts | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Self-rising flour |
| 1 | c | Buttermilk |
| 1 1/2 | c | Vegetable oil |
| 1 | ts | Baking soda |
| 1 | ts | Vanilla extract |
| 1/4 | c | Red food coloring; 2 1 oz.)bottle |
| 1 1/2 | c | Granulated sugar |
| 1 | ts | Unsweetened cocoa powder |
| 1 | ts | White vinegar |
| 2 | lg | Eggs |
| 1/3 | lb | (1-1/3 sticks) butter; softened |
| 10 | oz | Cream cheese; softened |
| 1 | lb | Box confectioners' sugar |
| 2 | c | Chopped pecans |
INSTRUCTIONS
CAKE FROSTING To Make Cake: Heat oven to 350 degrees. Mix together all ingredients with an electric mixer. Spray three 9-inch round cake pans with non stick coating. Pour batter equally into three pans and bake for 20 minutes. Test for doneness with a tooth pick. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans to racks to cool completely. To Make Frosting: Combine butter, cream cheese and confectioners' sugar in a bowl. Beat until fluffy, then fold in 1-1/2 cups pecans. Use to fill and frost cake when it is cool. Decorate top of cake with remaininig 1/2 cup pecans, refrigerate at least 1 hour before serving. Yield: 10-15 servings. NOTES : *This is a fabulous recipe from the Bubble Room, a well-known restaurant on Florida's beautiful Captiva Island. The cake is absolutely beautiful! Recipe by: JeannePie@aol.com Posted to MC-Recipe Digest V1 #803 by Roberta Banghart <bobbi744@sojourn.com> on Sep 24, 1997
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