Flavors Magazine: Atlanta's Dining Scene
Follow us:
  • Home
    • Meet Flavors
  • Flavors NOW
    • Calendar of Events
    • Dining in Atlanta
  • Subscribe!
    • Order Cookbook
  • Recipes
  • Food Feature
  • Spotlight
  • Beverage
  • Lifestyle
  • Contact Us
    • The List
    • Where to find...

Home for the Holidays... with Christine Pullara

12/16/2011

 
This is the second installment of our "Home for the Holidays" series, featuring cherished family recipes from our Atlanta media friends. Here, Atlanta & Company's Christine Pullara shares her mother Violet's recipe for Red Velvet Cake (you'll enjoy her fun extra details and advice, peppered throughout the recipe!). 
Picture
In our house, it's not Christmas without my mother's RED VELVET CAKE. She has been making it for years and so many friends and family members love it that she makes 7 additional cakes for people to have at their own homes for dessert on Christmas Day. Believe me that is no small task! She is a warm, thoughtful, generous person and she puts all that love and caring into making the most delicious and festive cake. I've had other tasty Red Velvet Cakes before, but there is just that intangible, special something that makes my mother's stand out from the rest. 

It is always moist and creamy and no matter how full you are after your holiday meal.. there is no way you could pass up a slice! I dare you!!! 

I hope you enjoy your holidays as much as I enjoy my mom's world famous cake!


Violet Pullara's FAMOUS Red Velvet CakeIngredients: 
2 1/2 cups Cake flour (use Swan's Down brand, usually in the cake mix section) 
1 1/2 cups sugar
1 1/4 cups cooking oil (mom says use Mazola brand)
1 cup buttermilk
2 eggs (leave out for awhile until eggs are room temperature) 
1 teaspoon of baking soda
1 teaspoon of salt 
1 teaspoon of vanilla 
1 tablespoon of cocoa
1 tablespoon of white vinegar 
2 ounces of red food coloring 
 
Icing: 
1 large cream cheese, softened (Philly brand block of cream cheese.. do not use LOW FAT.. sorry.. no losing weight with this recipe)
1 stick butter, softened
1 box of confectioners sugar (xxxx) 
1 cup of chopped pecans
1 teaspoon of vanilla 
 
Directions: 
Pour all cake ingredients into large mixing bowl.  It will be VERY SOUPY.  Mix thoroughly.. no lumps ladies! 
Spread butter onto bottom and sides of 9 x 13" pan and add some flour and shake off so cake won't stick. Preheat oven to 350. Bake 30 minutes.  Use a toothpick to test center.  If wet, test every five minutes until tooth pick is no longer wet.  Do not overcook!
LET IT COOL COMPLETELY! 
 
Mix icing ingredients with mixer.  Mix butter and cream cheese, then little by little.. add the whole box of confectioners sugar. Add vanilla.. a couple of extra dashes are fabulous!  Lastly, mix in pecans... then spread over cake!!! 
 
ENJOY!!!!!!

    Join Our Email List
    For Email Marketing you can trust

    Authors

    News from the editorial 
    team of Flavors Magazine.

    Archives

    November 2018
    October 2018
    June 2018
    May 2018
    March 2018
    February 2018
    January 2018
    December 2017
    September 2017
    August 2017
    July 2017
    June 2017
    April 2017
    March 2017
    February 2017
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011

    Categories

    All
    Alon's
    Apple
    Apple Pie
    Apps
    Atlanta
    Avocado
    Beef Stew
    Beer
    Biscotti
    Bonbon
    Cake
    Cheese Wafers
    Chef
    Chef Q & A
    Chicken
    Chilaqueles
    Chili
    Chocolate
    Christine Pullara
    Christmas
    Cocktail
    Cocktails
    Cookbook
    Cooking Class
    Cranberry
    Csa
    Cupcake
    Desserts
    Easter
    Easter Brunch
    Event
    Farmers Market
    Father\\
    Father's Day
    Fig
    Foodie
    Fresh Bites
    Fundraiser
    Gazpacho
    Gifts
    Granita
    Guest Post
    Gyro
    Holiday
    Hollywood
    Jenn Hobby
    Jennifer Brett
    Kid-friendly
    Kurt
    Lasagna
    Latin
    Leftovers
    Local
    Mobile
    Mother
    Mother's Day
    New Menu
    New Restaurant
    New Restaurants
    New Year
    Oysters
    Pairing
    Persimmon
    Pesto
    Photography
    Picnic
    Pimm's Cup
    Pistachio
    Produce
    Recipe
    Recipes
    Red Velvet Cake
    Resolutions
    Restaurants
    Restaurant Week
    Seafood
    Seasonal
    Slideshow
    Soup
    Spring
    Strawberries
    Summer
    Super Bowl
    Tablescapes
    Teresa Tobat
    Thanksgiving
    Tomato
    Travel
    Turkey
    Tybee Island
    Valentines Day678d5958bb
    Watermelon
    Wine
    Wine Tasting
    Wrecking Bar

    RSS Feed

© 2018 Flavors Magazine
Recipes
Flavors NOW
Calendar
Links
Entertainment
Food Feature
Spotlight
Beverage
Subscribe TODAY!
The Cookbook
Where to find Flavors
Contact Us