Recipe: Red Velvet Cake

Hi, I have this recipe from Emeril Lagasse from the Food Network, I have never tried it but I bet its good. I hope you enjoy it!

* Exported from MasterCook *

SYLVIA’S RED VELVET CAKE

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Amount Measure Ingredient -- Preparation Method
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For the cake:
2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter -- (1 stick) softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla

For the Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine, softened
1 pound box confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

For the cake: Preheat the oven to 350 degrees F. 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. Yield: 8 servings

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Per serving: 3214 Calories (kcal); 106g Total Fat; (29% calories from fat); 43g Protein; 529g Carbohydrate; 631mg Cholesterol; 4267mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 19 1/2 Fat; 34 1/2 Other Carbohydrates

NOTES : Recipe from Sylvia’s Family Soul Food Cookbook, by Sylvia Woods and Family, published by William Morrow, 1999
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0