By Andy Bedwell
My Easy Red Velvet Cake
Use one box Duncan Hine’s yellow cake mix plus three ounces from another Duncan Hine’s yellow cake mix to equal 18 ounces. Cake mixes (Duncan Hines) reduced their cake mixes by three ounces, which makes a difference in cakes.
3 eggs
2 teaspoons cocoa
2 teaspoons vanilla
1 cup buttermilk
2 bottles red food coloring
1 stick margarine
1 teaspoon baking soda
1 tablespoon vinegar
Icing:
I stick margarine, softened
(8-ounce) cream cheese
1 box powdered sugar
1 cup chopped pecans
2 teaspoons vanilla
Mix cake ingredients together and beat well in mixer. Pour into a greased 9×13 inch pan and bake at 350 degrees for 35-40 minutes. Use a toothpick to check to see it is done.
For icing, in a mixer, add margarine and cream cheese and beat until smooth. Add vanilla. Then add powdered sugar in stages as it blends. Stir in pecans last.
Andy’s Note: At school the kids would ask me, “Mrs. Bedwell, why does your icing taste so different, and why is it so white?” After your icing is smooth and complete, add about four tablespoons or more of Cool Whip and you will see a real difference. It makes it so creamy. My kids at Gaston School thought that I was the only one who could bake a red velvet cake. Bless their sweet hearts!
Merry Christmas to all of my faithful readers and supporters.
“Southern Cooking with Andy Bedwell” may be purchased at The Messenger at 1957 Rainbow Drive.
