Sylvia's Red Velvet Cake

Recipe Ingredients

		For The Cake
2 1/2 cups	156g / 5.5oz	Sifted cake flour
2 teaspoons	10ml	Cocoa powder
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Salt
1 1/2 cups	297g / 10oz	Sugar
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - softened
2 cups	396g / 13oz	Eggs (large)
1 cup	237ml	Buttermilk
2 oz	56g	Red food coloring
1 teaspoon	5ml	Distilled white vinegar
1 teaspoon	5ml	Vanilla
		For The Frosting
1		Cream cheese - (8 oz) - softened
1/2 cup	99g / 3.5oz	Unsalted butter or margarine - (1 stick) - softened
1		Box confectioners' sugar - (16 oz)
1 teaspoon	5ml	Vanilla extract
1 cup	146g / 5.1oz	Chopped pecans

Recipe Instructions

For the Cake: Preheat the oven to 350 degrees. Grease and flour 2 (9-inch) cake pans.

In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.

In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla.

Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

For the Frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans.

Use frosting to fill and ice cake. Slice and serve on individual plates.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C74) - from the TV FOOD - NETWORK

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