Willard Scott's Favorite Christmas Cake
Source of Recipe
internet
Recipe Introduction
One holiday recipe we are asked for year after year is red velvet cake. There are many versions, but the most popular seems to be the one from Willard Scott of NBC's "Today."
This recipe came from the December 1987 Redbook magazine, which said Scott found it at a Florida restaurant. He calls it "Favorite Christmas Cake," but most people around here call it red velvet. It has a cream cheese frosting. We'll warn you: Stores often run out of red food coloring at Christmastime, so you may want to purchase it soon.
List of Ingredients
2 1/2 cups self-rising flour
1 cup buttermilk
1 1/2 cups vegetable oil
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 cup (two 1-ounce bottles) red food coloring
1 1/2 cups granulated sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon white vinegar
2 large eggs
FROSTING:
1/3 pound (1 1/3 sticks) butter, softened
10 ounces cream cheese, softened
1 (1-pound box) confectioners' sugar
2 cups chopped pecans Recipe
CAKE: Heat oven to 350 degrees. Mix together all ingredients with an electric mixer. Spray three 9-inch, round cake pans with nonstick coating. Pour batter equally into the three pans and bake for 20 minutes. Test for doneness with a toothpick. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans to racks; cool completely.
FROSTING: Combine butter, cream cheese and confectioners' sugar in a bowl. Beat until fluffy and then fold in 11/2 cups pecans. Use to fill between layers and frost cake when layers are cool. Decorate top with remaining 1/2 cup pecans. Refrigerate at least one hour before serving.
Makes 10 to 15 servings.
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