Debbie’s Red Velvet Cake

Note:  On Monday we’ll have a guest blogger and she tells about her first ever German Chocolate Cake.  She’s our youngest.

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Debbie was a dear lady who belonged to the same church I belong to and she was in the kitchen every time the door opened.  She used to say, “I can’t teach, but I can cook.”  And cook she did — they would have oodles of young people in attendance and every Wednesday night Debbie was in the kitchen.  Anything at the church that involved the kitchen Debbie was there.

She baked untold numbers of Red Velvet Cakes and gave them away.  Teachers, shut-ins, friends and family got such a cake around Christmas time.  After Debbie’s funeral the church fed lots of people in the fellowship hall and gave away the Red Velvet Cake recipe.  She will be remembered and loved for years to come.

Debbie’s Red Velvet Cake

1 1/2 c Wesson oil                             1 tsp baking soda
1 1/2 c sugar                                        1 tsp vinegar
1 c buttermilk                                      1 tsp cocoa
3 eggs                                                      1 tsp vanilla
2 1/2 c flour
1 (1 oz.) bottle of red food coloring

Mix all ingredients and blend together.  Pour into greased and floured pans and bake at 350 for 25 to 30 minutes or until done.

Filling

1 box confectioners; sugar
1 stick butter
1 (8 oz) stick cream cheese

Mix together ingredients for filling.  Blend and spread over cooled cake.  Top with chopped pecans.

Red Velvet Cake – sliced

Red Velvet Cake