Red Velvet Cake with Cream Cheese Icing

 Red Velvet Cake with Cream Cheese Icing

~~Ingredients ~~

For the cake:

2 1/2 cups White Lily All Purpose Flour

1 tsp Hershey’s cocoa powder 

1 tsp baking soda 

1 3/4 cups of Dixie Crystal extra fine granulated sugar 

1 1/2 cups vegetable oil 

2 large eggs, at room temperature 

1 cup buttermilk 

1 bottle red food coloring 

1 tsp distilled white vinegar

1 1/2 tsp vanilla extract 

~~Instructions ~~

Preheat oven to 350 degrees Fahrenheit. Spray 3 - 9 inch cake pans with Bakers Joy. 

Sift together flour, baking soda, and cocoa powder.  Add to bowl. Add sugar and eggs. Add buttermilk and the rest of the ingredients, Then mix until well blended. Do not over mix. Spread evenly in pans and bake for 20 to 30 minutes (time will vary depending on your pans) Cool on wire racks. 

Cream Cheese Icing 

1 - 8 oz package cream cheese softened at room temperature 

1/2 cup unsalted butter softened to room temperature 

1-1/2 boxes  powdered sugar 

1 tsp vanilla extract 

Pecans, chopped, optional 

~~Instructions~~

Cream butter and cream cheese until light and fluffy. Then add the vanilla extract, mix thoroughly.  Then add the powdered sugar in small batches until you reach the desired consistency. Frost cake and add chopped pecans if desired.