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Country Kitchen
June 1, 2009 Previous Recipe | Next Recipe
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QUICK & EASY APPLESAUCE CAKE
SKILLET MEAL
SWEET POTATO PIES
RED VELVET CAKE
MEXICAN CORNBREAD
EASY CHICKEN POT PIE
BROCCOLI BREAD
CONGEALED LIME MOLD
SOUR CREAM POUND CAKE
RED VELVET CAKE

1 1/2 cups sugar
1 3/4 cups cooking oil
2 eggs
1 bottle red food coloring
1 teaspoon cocoa
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
1 cup buttermilk

ICING:
1 (8-ounce) package cream cheese,
softened to room temperature
1/2 cup (1 stick) butter or margarine, softened to room temperature
1 (1-pound) box powdered sugar
1 cup chopped nuts

In a mixing bowl, cream together sugar, oil and eggs. In a separate bowl stir together food coloring, cocoa and vanilla. Add to sugar mixture and combine.
Sift together flour, salt and soda. Add sifted ingredients alternately with buttermilk to sugar mixture. Mix well. Pour batter in 5 round cake pans coated with non-stick baking spray and flour. Bake layers at 325 degrees just until cake loosens from the sides of pans. Do not overbake.
Icing: Mix all icing ingredients well. Spread between layers and over top and sides of cake.





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