Red Velvet Cake

This recipe is a very special because it comes from someone that my family loves very much, our NaDonna. She is a woman with a big heart, opened arms, and has welcomed us into her family. NaDonna and her family are truly remarkable people with so much love to give. They have blessed us greatly by sharing all (at one point or another) of their holidays with us. Since our families are scattered across the United States it means so much to us to have a place close by to call home. They have also been available to help lend a hand and a shoulder through many major challenges in our lives, such as when Daddy was gone for Basic Training and both of our children's births. We are so abundantly thankful for this gift of friendship and feel so richly blessed to call them our Georgia family. So, since Valentine's Day is just around the corner I think it’s appropriate that I share a dessert from a woman we love so much. Please enjoy a slice of NaDonna's Red Velvet Cake.

Original Recipe Yield 1 - 8 inch layer cake

Ingredients

• 2 1/2 cups flour
• 1 1/2 cups white sugar
• 1 1/2 cup canola oil or butter
• 1 Tablespoon baking soda
• 1 Tablespoon distilled white vinegar
• 1 Tablespoon vanilla extract
• 1 Tablespoon of cocoa powder
• 2 eggs
• 1 cup buttermilk
• 2 ounces red food coloring ( I didn't put any dye in the cupcakes that are in the photo)

Frosting

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.
2. In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda , cocoa powder to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans.
3. Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks.
4. Mix together cream cheese, butter or margarine, confectioners' sugar, 1 teaspoon vanilla. Stir in nuts. Frost cooled cake.