Nothing is more Christmas-y than a red velvet cake

Fixings:

Oil to cover the pan

2 1/2 cups flour

1/2 cups sugar

1 teaspoon heating pop

1 teaspoon salt

1 teaspoon cocoa powder

1/2 cups vegetable oil

1 cup buttermilk

2 eggs
2 tablespoons red food color

1 teaspoon white vinegar

1 teaspoon vanilla

Cream Cheese Frosting, formula follows:

Squashed walnuts, to decorate withCream Cheese Frosting:

1 pound cream cheddar

4 cups sugar

2 sticks unsalted margarine

1 teaspoon vanilla

Preheat the broiler to 350 degrees F.

Softly oil and flour three 9 by 1/2-inch round cake dish.

In a bowl, filter together the flour, sugar, preparing pop, salt, and cocoa powder.
In another bowl, whisk together the oil, buttermilk, eggs, food color, vinegar, and vanilla.

Blend the dry fixings into the wet fixings until just consolidated and a smooth form is reached Heat for around 30 minutes.

Remove the cakes from the broiler and run a blade around the edges to slacken them from the sides of the dish. Each in turn, put the cakes in a plate and afterward re-alter them onto a cooling rack, gathered sides together. Let cool totally.

Ice the cake, spread a portion of the Cream Cheese Frosting over the highest point of the cake. (Spread enough icing to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, adjusted side down, and rehash. Top with the leftover layer and cover the whole cake with the excess icing. Sprinkle the top with the walnuts.

Cream Cheese Frosting:

Yield: enough to ice a 3 layer cake

Blend the cream cheddar, sugar, and spread on low speed until fused. Speed up to high, and blend until light and cushioned, around 5 minutes.

Decrease the speed of the blender to low. Add the vanilla, raise the speed to high and blend quickly until cushy Store in the cooler until fairly

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