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FAVORITE RED VELVET CAKE WITH CREAMY
PECAN FROSTING
 
2 1/2 c. self-rising flour
1 c. buttermilk
1 1/2 c. vegetable oil
1 tsp. baking soda
1 tsp. vanilla extract
1/4 c. (2-1 oz. bottles) red food coloring
1 1/2 c. granulated sugar
1 tsp. unsweetened cocoa powder
1 tsp. white vinegar
2 lg. eggs

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 the three pans and bake 20 minutes. Test for doneness with a toothpick. Cool layers on wire rack for 10 minutes. Carefully remove layers from pans to racks to cool completely.

(Can change food coloring for seasons: red; Christmas/Valentines; green; St. Patrick's day; pastels; Easter.)

CREAMY PECAN FROSTING:

1/3 lb. (1 1/3 sticks) butter, softened
10 oz. cream cheese, softened
1 (1 lb.) box confectioners' sugar
2 c. chopped pecans
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