red velvet cake 2


2 ¼ cups cake flour, sifted, 3 tablespoons cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 ¼ cups sugar, ¾ cup butter, 2 large eggs,  2 teaspoons vanilla extract, 1 ½ teaspoon apple cider vinegar, 1 tablespoon red food coloring, 1 ½ cups buttermilk, room temperature, 1/4 cup walnuts, finely chopped.

Preheat oven to 350 degrees.  Prepare 3 cake pans, grease with shortening and lightly dust with flour, set aside.  Melt butter in a bowl, add buttermilk, vanilla, and vinegar, mix well, set aside.  In a separate bowl mix the food coloring, extract and eggs, set aside. In another bowl combine the remaining dry ingredients; flour, baking soda, baking powder, and salt.  Alternate mixing these bowls into one bowl starting with and ending with the dry ingredients.  Pour batter into the cake pans.  Bake for 35 to 40 minutes.  Turn the cakes out of the pans and allow to cool.


2 sticks of unsalted butter, softened, 2 (8 oz.) packages softened cream cheese, 4 ½ cups powdered sugar, ½ teaspoon vanilla extract.

In a medium-sized bowl cream the butter with an electric mixer until smooth and fluffy.  Add the cream cheese.  Now add the powdered sugar, beat until smooth, set aside. When the cake is cool, it’s time to frost. Sprinkle the chopped nuts on top.

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