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Monday, December 5, 2011


(My Christmas and Valentine cake)

3 c. cake flour, sifted
 2 c. sugar
1 tsp. baking soda
1-1/2 tsp. cocoa
1 c. buttermilk
1/2 c. butter
4 eggs
1 c. vegetable oil
2 (1-oz.) bottle red food color
1 tsp. vanilla extract
1 tsp. white vinegar

Cream butter, oil, and sugar together until very light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and blend well.

Stir in red food color and vinegar; mix well. Add sifted dry ingredients alternately with the buttermilk.

Bake in 3 greased and floured 8" cake pans in preheated 350° for around 25 minutes or until cake tests done. Allow to sit in pans for 10 minutes, then remove, and cool completely on cake racks.

Cream Cheese Frosting

1 stick butter, softened
1/2 tsp. vanilla extract
1 (8-oz.) pkg. cream cheese, softened
1 c. chopped nuts, toasted
1 lb. powdered sugar

Toast nuts in 350° oven for about 5-10 minutes until lightly browned, stirring often. Set aside.

Beat cream cheese until very smooth. Add butter and cream well. Beat in powdered sugar, then vanilla. Add nuts, if desired, then frost cake or press nuts onto side of frosted cake.

If using this frosting for a decorated cake, decrease the butter by half. This will make the frosting stiffer and it will pipe well. Store cake in fridge or freezer.

Note: When my kids were small, I would make a "birthday cake for Jesus" at Christmastime to remind us all of the 'reason for the season.' This cake is so pretty and you can change the food coloring for different holidays or your favorite sports team party. Room temp butter and cream cheese plus thorough creaming will prevent a lumpy frosting.

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