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2 1/2 c All-purpose flour
1 1/2 c Sugar
1 ts Soda
1 ts Cocoa
1 c Buttermilk
1 1/2 c Cooking oil
1 ts Vinegar
2 Eggs
1 ts Vanilla
1 oz Red food coloring
-ICING-
1 Stick butter (1/4 c)
8 oz Cream cheese
1 Box confectioners’ sugar
1 ts Vanilla extract
1 c Very finely chopped toasted
-nuts
Blend eggs, sugar, and cooking oil until light and fluffy. Sift dry
ingredients three times (important!). Add one teaspoon vinegar to the
buttermilk. Add dry ingredients and milk alternately. Beat for 3
minutes, using electric mixer. Add red food coloring and vanilla.
Bake in two 8-inch or 9-inch pans at 375 deg F for about 35 minutes.
Let cool until very cold.
Icing: Cream butter and cream cheese; add sugar slowly and beat after
each addition. Mix in vanilla and nuts. Spread on cooled cake.
Appeared in the 28 Dec 1994 edition of The Birmingham News
Yields
1 Cake
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