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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Red Velvet Cake
Contributed by: Betty Crotty
  • 1 cup butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 ounce red food coloring
  • 3 TBS cocoa
  • 3 cups flour
  • 1 cup buttermilk
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 TBS vinegar
  • Cream cheese frosting
  • 1 8-ounce package of cream cheese and 1 3-ounce package cream cheese, softened
  • 1 stick margarine or butter, softened
  • 6 3/4-cups confectionery sugar
  • 1 tsp. vanilla
Cream butter and gradually add sugar. Add eggs, one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture. Add flour alternately with buttermilk. Add vanilla and salt. Mix baking soda with vinegar and gently stir into mixture; do not beat. Pour batter into three greased 9-inch cake pans. Bake for 25 minutes at 325 degrees, or until a toothpick inserted in the middle comes out clean. Cool and frost with cream cheese frosting, see recipe.

Cream Cheese frosting
Cream together cream cheese and margarine. Gradually add confectionery sugar and beat until well blended. Add vanilla. Spread icing on tops and sides of cake layers.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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