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!).
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!
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!!!!!!
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!!!!!!
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