Willard Scott's Favorite Christmas Cake
Source of Recipe
Redbook, Dec 87 issue
Recipe Introduction
From the article:
"In his travels across the country, Willard Scott is always on the lookout for fabulous food. He discovered this crowd-pleasing confection at The Bubble Room, a well-known restaurant on Florida's beautiful Captiva Island."
I haven't personally tested this recipe (as of 9-2008) but it comes highly recommended from a friend.
List of Ingredients
CAKE
2-1/2 cups self-rising flour
1 cup buttermilk
1-1/2 cups vegetable oil
1 tsp baking soda
1 tsp vanilla extract
1/4 cup (two 1-ounce bottles) red food coloring
1-1/2 cups sugar
1 tsp unsweeted cocoa powder
1 tsp white vinegar
2 large eggs
FROSTING
1/3 lb. (1-1/3 sticks) butter, softened
10 oz. cream cheese, softened
1 lb. confectioner's sugar
2 cups chopped pecansRecipe
CAKE:
Preheat oven to 350 degrees. Mix together all ingredients in electric mixer. Spray three 9-inch round cake pans with non-stick spray. Pour batter equally into the three pans and bake for 20 mins. Test for doneness with a toothpick. Cool layers in pans on wire racks for 10 mins. Carefully remove layers from pans to racks to cool completely.
FROSTING:
Combine butter, cream cheese, and confectioner's 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 remaining 1/2 cup pecans. Refrigerate at least 1 hr before serving.
Makes 10-15 servings.
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