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  Red Velvet Cake
Rosita A. Mahony, Class of 1973, as printed in

2 1/2 cups self rising flour
1 cup granulated sugar
1 cup buttermilk
1 1/2 cups vegetable oil
1 tsp baking soda
1 tsp vanilla extract
2 (1 oz.) bottles red food coloring
1 tsp unsweetened cocoa powder
1 tsp vinegar
2 eggs

Mix all cake ingredients together. Pour into 3 greased 9 inch square cake pans and bake at 350F for 20 minutes. Cool cake and frost between layers and on top and sides.

Frosting

1/3 lb butter, softened
10 oz. cream cheese, softened
1 lb box powdered sugar
2 cups chopped pecans


Blend all ingredients until smooth.

Yield: 8 to 10 Servings