| 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
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”