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September 14, 2010

September 14th.....If I'da Known You Were Comin'...I'da Baked A Cake!

Welcome to The Maine Home....September in New England....

Birthdays! We celebrate the day of our birth....we reflect on our life and what our accomplishments have been and what possibilities lay ahead...today...is a special day and we celebrate the life of our youngest child. Since we have moved clear across the country from our Texas home to The Maine House, we have learned that we miss our family, our children and grandchildren very, very much! So....we contemplate the possibility of creating yet another Southern home.....

Estelle's is sharing the favorite birthday cake of the boys.....always requested in some form...maybe a little trouble, but so worth the smiles.....

Southern Red Velvet Cake
2 ½ cups plain flour
1 ½ cups sugar
1 tsp. cocoa baking powder
1 tsp baking soda
1 cup buttermilk
1 ½ cup vegetable oil
1 tsp white vinegar
1 tsp vanilla flavoring
1 tsp almond flavoring
2 eggs (medium or large)
1 bottle red food coloring (1 oz size)



Directions:
Sift the flour, sugar, baking soda and cocoa powder into a big bowl that you’ll use to mix the cake.
Using a hand or table mixer, put in the milk. Mix.
Add oil and mix.
Add vinegar, vanilla and almond flavoring. Mix.
Lightly beat the eggs in a small bowl. Add and mix.
Add the food coloring. Mix until the batter is even in color.
Grease and flour 3 cake pans – size 8 inches.
Evenly pour the batter into the three pans.
Bake at 350 degrees F for 30 minutes or until the center tests done with a toothpick.
Let the cake cool and then frost with Cream Cheese Frosting.


Cream Cheese Frosting
½ cup margarine (softened)
8 oz. cream cheese
½ tsp vanilla flavoring
1 box of confectioners sugar (1 pound)
1 cup pecans (may also want some extras to sprinkle on top)


Directions:
Beat the margarine and cream cheese in a medium mixing bowl until light and creamy.
Add vanilla and confectioners sugar and beat well.
Hand stir in pecans.
Spread cream cheese icing between layers of the Red Velvet cake, up the sides and on top.
If you have lots of pecans, then sprinkle some pieces on top.
The pecans are especially good toasted a bit in the oven for this recipe.





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