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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Ronnell Hairston
  • for the cake:
  • 2 cups sugar
  • 2 cups vegetable oil
  • 2 cups all-purpose flour
  • 1 tsp. cocoa powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 1 tsp. vinegar
  • 2 oz. red food coloring
  • for the icing:
  • 8 oz. cream cheese
  • 1 stick butter, softened
  • 1 box confectioners’ sugar
  • 1 cup chopped pecans, optional
Preheat oven to 350 degrees.
In a mixing bowl, cream the sugar and oil, beating until light and fluffy. Add the eggs, one at a time, and mix well after each addition. Mix the cocoa and food coloring together then add to sugar mixture; mix well. Sift together the flour and slat; add to the creamed mixture alternately with the buttermilk. Blend in vanilla. In a small bowl combine the baking soda and vinegar; add to mixture. Pour batter into three greased 8-inch round cake pans and bake for 20-25 minutes or until a toothpick inserted into the center of each cake comes out clean. Remove from oven and cool completely before frosting.
For the icing, blend the cream cheese and butter together in a mixing bowl. Add the sugar and continue to blend. Fold in the nuts. Spread between layers and on top and sides of cooled cake.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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