SOUTHERNDEB

Luscious red Velvet Cake from my mom's recipes

I'm a southern girl, born and raised in Georgia, so the Red Velvet Cake is a part of fond memories of family and home. This dramatic three-layered cake with the white cream cheese icing graced the table at holidays (perfect for Valentine's, Christmas, 4th of July, Labor Day) because of the ruby red surprise waiting inside. The moist cake is a southern tradition as a groom's cake (made famous in Steel Magnolia's as the armadillo groom's cake).

But seriously, who can resist the tantalizing red cake with the white cream cheese icing at any time of year? I can't. And you don't have to wait for a fancy occasion.

Recently, Mom made it for a bluffside crab boil. It was just right. The rich red layers and luscious cream cheese icing hit the spot on a hot day. The moist cake literally melted in our mouths.

No matter how many times I have Red Velvet Cake, I'm always a little surprised when we cut the first slice. The ruby red layers promise goodness that comes from the heart.

No matter how many times I have Red Velvet Cake, I'm always a little surprised when we cut the first slice. The ruby red layers promise goodness that comes from the heart.

RED VELVET CAKE

1 1/2 c. sugar

2 eggs

2 1/2 c. cake flour

1 1/2 c. cooking oil

1 c. buttermilk

1 t. vanilla

1 t. soda

1 (5/8 oz) red cake coloring

Red Velvet Cupcakes pictures here with Key Lime Cupcakes

Beat eggs; add sugar, cooking oil and vinegar. Sift cake flour and soda together. Add flour to mixture. Add milk slowly. Add flavoring and cake coloring. Bake 25 minutes at 350 degrees. Makes 3 layers.

Cream Cheese Icing:

1 box powdered sugar, 1 stick butter, and 1 (8 oz.) cream cheese -- Place cream cheese and butter over low heat. Let melt and add powdered sugar.

Enjoy Mom's Red Velvet Cake and savor the ruby red surprise that waits inside. You'll love the vivid burst of red as it contrasts to the creamy white icing.


TRY ANOTHER RECIPE FROM SOUTHERNDEB