CAKE BATTER:
2½ cups self-rising flour
1½ cups sugar
2 large eggs
1½ cups vegetable oil
1 tablespoon baking soda
1 tablespoon vanilla extract
1 ounce red food coloring
1 cup buttermilk
2 tablespoons unsweetened cocoa powder
1 tablespoon vinegar
ICING:
7 cups confectioners’ sugar
2 (8-ounce) packages cream cheese, softened
¾ cup (1½ sticks) butter or margarine, softened
1 teaspoon vanilla
Preheat the oven to 350 degrees. Lightly grease and flour three 9-inch round cake pans.
For the cake, in a large bowl mix the flour, sugar, eggs, oil, baking soda, vanilla, and food coloring.
In a medium bowl combine the buttermilk, cocoa powder, and vinegar. Stir well. Pour into the flour mixture and blend well. Pour the batter into the prepared pans. Bake 15 to 20 minutes, or until the center springs back to the touch. Allow the cake to cool for 10 minutes and turn layers out onto waxed paper. Set aside to cool.
For the icing, in a large bowl whip together the confectioners’ sugar, cream cheese, butter, and vanilla until creamy and thick. Place one cake layer on a plate and spread the top with icing. Repeat with the remaining two layers, spreading the icing over the top and side of the cake.
Makes 12 to 15 servings
Carlotta Wixon, Queen Mother
Sierra Sirens,
Grass Valley, California