Red Velvet Cake

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I like to cut each layer into two – making 6 layers altogether. I frost between each layer and the top only, leaving the sides plain. Then I sprinkle pecans all over the top. That way the rich red color comes through, making a spectacular presentation sure to impress your family or guests.

Servings:

Approx. Prep Time:

30 min.

Approx. Cook Time:

30 min.

Ingredients

2 1/2 cups Buttermilk Biscuit Mix

1 1/2 cups granulated sugar

1/2 cup butter

3 tbsp cocoa powder

1/2 tsp baking soda

1 cup buttermilk

4 large eggs

2 tbsp red food coloring

1 tsp white vinegar

1 1/2 tsp vanilla extract

1 small jar (7-ounce) marshmallow cream

8 ounces Neufchatel cheese - softened

8 ounces butter - softened

2 pounds powdered sugar

1 tsp vanilla extract

2 tbsp buttermilk

1 cup chopped pecans (optional garnish)

Directions:

Preheat oven to 350°F. Prepare 3 (9-inch round) baking pans by lightly coating with oil and dusting with flour.

Cream together butter and sugar. Add cocoa, baking soda and House-Autry Buttermilk Biscuit Mix; mix well. Add buttermilk; mix well. Add eggs one at a time until well incorporated. Add red food coloring, vinegar and vanilla; mix well. Pour into prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center of the layers comes out clean. Remove layers from oven. Remove from pans and cool completely on a baking rack.

Marshmallow Cream Cheese Frosting
In a mixer, combine marshmallow cream, cheese, butter and sugar at low speed until well blended. Scrape down sides and increase speed to high; mix until fluffy. Reduce speed back to low and add vanilla extract. Thin with buttermilk, if necessary. Cut each cake layer in half and frost; making 6 layers total. Cover outer edges with chopped pecans.

Nutrition Information* (click for full nutrition info)

*Nutrition analyses based on ESHA Research databases

Meal Suggestions:

This is a super dense, rich cake, so try and limit yourself to only a small piece - if you can!