Triple Layer Red Velvet Cake

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My good friend Barbara taught me how to make my first Red Velvet cake. I've since mastered it. My first one I ate all by myself, and didn't share with anyone (sorry). Please share!!! Prepared in 2 Hours 10 Min.

TRIPLE LAYER RED VELVET CAKE

Posted by Daddy Roy on Jan, 17 2013 5,074 Views

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INGREDIENTS

For The Cake

2 Cups of Domino Granulated Sugar
1/2 Lb of Land O Lakes Sweet Cream Salted Butter (2 sticks kept at room temperature)
2 Large White Eggs
2 Tablespoons of Rodelle Gourmet Baking Cocoa Powder
2 Oz of McCormick Specialty Extracts Red Food Coloring
2 1/2 Cups of Swan Downs Cake Flour
1 Teaspoon of Morton Iodized Salt
1 Cup of Marburger Farm Dairy Gourmet Buttermilk
1 Teaspoon of Watkins Pure Madagascar Bourbon Vanilla Extract
1/2 Teaspoon of Arm & Hammer Fresh-N-Natural Baking Soda
1 Tablespoon of White House Distilled White Vinegar

For The Cream Cheese Icing:

2/3 Cups of Land O Lakes Margarine (1 1/2 Sticks)
1 1/2 8Oz Packages of Kraft Philadelphia Original Cream Cheese
1 1/2 Lb Boxes of Domino Pure Cane Confectioners 10-X Powdered Sugar (sifted - used a wire mesh strainer)
1 Teaspoon of Watkins Pure Madagascar Bourbon Vanilla Extract
1 1/2 Cups of Diamond of California Chopped Pecans

DIRECTIONS

For The Cake:
Preheat oven to 350 degrees. In a mixing bowl, cream the sugar and butter, and beat until light and fluffy.

Add the eggs one at a time and mix well after each addition.

Mix the cocoa and food coloring together in a small bowl, and then add to the sugar mixture in the mixing bowl and mix well.

Sift the cake flour and salt together in a bowl and mix. Alternate adding the flour mixture and the buttermilk to the cream mixture, and mix well after each addition.

Blend in the vanilla extract.

In a small bowl, combine the baking soda and vinegar and add to mixture. Mix well.

Pour the cake batter into 3 (8-inch) round greased and floured pans, and bake for no more than 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before adding the icing.

For The Cream Cheese Icing:
Let margarine and cream cheese soften to room temperature. Cream well.

Add sugar and beat until mixed but not so much that the frosting becomes too loose.

Add the vanilla extract and pecans.

Spread between each layer of cake, around the sides, and on the top of the cake. Refer to pictures if necessary.

Special Notes: I saw a bumper sticker once that said..."If you value someone as a friend, cook for them!"