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Country Kitchen
June 1, 2008 Previous Recipe | Next Recipe
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RED VELVET CAKE/BUTTER PECAN CREAM CHEESE FROSTING
BAKED ZITI WITH GROUND BEEF
CORN & CHEESE DIP
DR. PEPPER CAKE
CHEESE STRAWS
MEATBALLS
CHEESE BALL
HAYSTACKS
MACARONI & CHEESE
HOMEMADE FUDGE
CHOCOLATE CHIP CHEESECAKE BARS
RED VELVET CAKE/BUTTER PECAN CREAM CHEESE FROSTING

2 1/2 cups sifted flour
1 1/2 cups sugar
1 teaspoon soda
1 teaspoon cocoa
1 cup buttermilk
1 1/2 cups butter (3 sticks)
1 teaspoon apple cider vinegar
2 eggs
2 (1-ounce) bottles red food coloring
1 teaspoon pure vanilla extract

CREAM CHEESE BUTTER PECAN FROSTING:
2 cups chopped pecans
stick of melted butter.
2 (8-ounce) packages softened cream cheese
1/2 cup softened butter
2 (16-ounce) boxes of powdered sugar
2 teaspoons vanilla

Preheat oven to 350 degrees.
Sift together all dry ingredients. Add remaining ingredients and mix thoroughly. Divide batter evenly among 3 buttered and floured round cake pans. Bake at 350 degrees for 20-25 minutes.
Frosting: Stir together pecans and melted butter. Spread into a 9- by 13-inch baking pan or cookie sheet. Bake at 350 degrees for 15 minutes or until toasted. Stir once or twice while cooking, being careful not to let the pecans burn. Let pecans cool. Beat cream cheese and 1/2 cup butter until creamy. Slowly add sugar, beating until light and fluffy. Stir in pecans and vanilla. Spread icing between and on top of cooled cake layers.






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