Refrigerate : 1 hour
2 1/2 cups self-rising flour
1 1/2 cups vegetable oil
1 teaspoon vanilla
1 1/2 cups Big Chief granulated sugar
1 teaspoon white vinegar
1 cup buttermilk
1 teaspoon baking soda
1/4 cup red food coloring (2 1-oz bottles)
1 teaspoon cocoa
2 large eggs
FROSTING
1 1/2 sticks butter, softened
1 pound Big Chief powdered sugar
10 ounces cream cheese, softened
2 cups chopped pecans
Servings: 16
1. Heat oven to 350º degrees. Mix together all cake ingredients with mixer until well blended. Spray 3 (9-inch) round cake pans with non-stick coating. Pour batter into the pans. Bake for 20 minutes. Cool 10 minutes and remove from pans to cool completely before frosting.
2. To prepare frosting, combine butter, cream cheese and Big Chief powdered sugar in a bowl and beat until very fluffy. Fold in 1/2 cups pecans to decorate top of cake. Refrigerate at least 1 hour before serving.
2 1/2 cups self-rising flour
1 1/2 cups vegetable oil
1 teaspoon vanilla
1 1/2 cups Big Chief granulated sugar
1 teaspoon white vinegar
1 cup buttermilk
1 teaspoon baking soda
1/4 cup red food coloring (2 1-oz bottles)
1 teaspoon cocoa
2 large eggs
FROSTING
1 1/2 sticks butter, softened
1 pound Big Chief powdered sugar
10 ounces cream cheese, softened
2 cups chopped pecans
Servings: 16
1. Heat oven to 350º degrees. Mix together all cake ingredients with mixer until well blended. Spray 3 (9-inch) round cake pans with non-stick coating. Pour batter into the pans. Bake for 20 minutes. Cool 10 minutes and remove from pans to cool completely before frosting.
2. To prepare frosting, combine butter, cream cheese and Big Chief powdered sugar in a bowl and beat until very fluffy. Fold in 1/2 cups pecans to decorate top of cake. Refrigerate at least 1 hour before serving.
Last edited:
