Red Velvet Cake
Preheat oven to 350 degrees.
2 1/2 cups self-rising flour
1 1/2 cup Wesson oil
1 ounce red food coloring
1 cup buttermilk
1 teaspoon vinegar
2 cups sugar
1 teaspoon vanilla
Pour everything in a large mixing bowl. Beat on High Speed for 5 minutes.
For cake: grease and flour three cake pans and pour batter evenly into each pan.
Bake for 15-17 minutes.
For cupcakes: grease and flour muffin pans or use paper liners.
Bake for 12-15 minutes or until top springs back and a tooth pick comes out clean.
1- 8 ounce package cream cheese, softened to room temperature
1 stick of butter softened, to room temperature
1 box powdered sugar, 1 teaspoon vanilla
Mix cream cheese and butter together until smooth. Add vanilla. Slowly add sugar while continuing to mix. Spread frosting between layers of cakes and the sides and top or on to the top of the cupcakes.
Makes 24-30 cupcakes depending on the size of muffin tins.
Now get a large cup of hot coffee or tea and enjoy!