–CAKE–
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
FROSTING
1/3 lb (1-1/3 sticks) butter;
-softened
10 oz Cream cheese; softened
1 lb Box confectioners’ sugar
2 c Chopped pecans
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!
Yields
1 Servings