Top with a circle of whole pecans.
Bubble room red velvet cake recipe.
2 1 4 cups sugar.
Sift together dry ingredients in a bowl.
2 1 2 cups self rising flour 1 teaspoon baking soda 1 1 2 cups granulated sugar 1 tablespoon unsweetened cocoa powder 1 cup.
2 1 4 cups vegetable oil.
Mix the flour sugar baking cocoa and baking soda in a bowl.
Test for doneness with a toothpick.
Bake 20 to 30 minutes.
1 1 2 teaspoons vinegar.
3 3 4 cups self rising flour.
Bottles red food coloring 1 tsp white vinegar 2 large eggs 1 2 cup chopped pecans optional.
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For the cake 3 3 4 cups self rising flour2 1 4 cups sugar1 1 2 teaspoons baking cocoa1 1 2 teaspoons baking soda3 eggs1 1 2 teaspoons vinegar2 1 4 cups vegetable oil1 1 2 cups buttermilk1 1 2 teaspoons vanilla extract3 ounces red food coloringfor the frosting 16 ounces cream cheese softened1 1 2 cups butter softened2 16 ounce packages confectioner s sugar3 cups chopped pecanswhole pecansto.
Beat the cream cheese and butter in a mixer bowl until light.
Add the eggs vinegar oil buttermilk vanilla and food coloring and mix well.
Spread between the layers and over the top and side of the cake.
Spray three 9 cake pans with non stick cooking spray.
Check after 45 minutes they will probably be done then.
Rate this red velvet cake from the bubble room recipe with 2 1 2 cups self rising flour 1 tsp baking soda 1 1 2 cups granulated sugar 1 tbsp unsweetened cocoa powder 1 cup buttermilk 1 1 2 cups vegetable oil 2 tsp vanilla extract 1 4 cup two 1 oz.
When serving heat up each slice for 5 10 seconds in the microwave for better flavor and texture.
Bake at 350 degrees for 45 to 60 minutes or until the layers pull from the sides of the pans.
Spoon into three greased and floured 9 cake pans.
Spoon into 3 greased and floured 9 inch cake pans.
1 1 2 teaspoons baking cocoa.
Recipe red velvet cake from the bubble room ingredients.
Pour equal amounts of batter into each of the three pans.
Bake 45 60 minutes or until layers pull away from the sides of the pans.
1 1 2 teaspoons baking soda.