Grandmamma Lucille is allergic to red food dye, so when we make a red velvet cake, we make a green to go alongside it! But the best part is how festive the cakes look side by side!
Ingredients
Cake
2½ cups all-purpose flour
1 teaspoon unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1½ cups sugar
1 cup buttermilk
1½ cups vegetable oil
2 eggs
1 teaspoon vinegar
1 teaspoon vanilla extract
1 1-ounce bottle green food coloring
Icing
1 8-ounce package cream cheese, at room temperature
½ cup (one stick) margarine, at room temperature
1 pound confectioner’s sugar
1 teaspoon vanilla
1 cup chopped pecans (optional)
Preparation
Cake
1. Preheat oven to 350°F and grease and flour two 9-inch cake pans.
2. In medium bowl stir together flour, cocoa powder, baking soda and salt. In large bowl mix together sugar, buttermilk, oil, eggs and vinegar. Add dry mixture to wet. Beat on medium speed until well blended. Add vanilla and food coloring and beat on low speed till blended.
3. Pour into cake pans and bake until a toothpick inserted in center comes out clean, 25-30 minutes.Allow to cool 10 minutes in pan before turning out to cool completely.
Icing
Cream together cream cheese and margarine. Add confectioner’s sugar, vanilla and nuts. Mix till spreading consistency. A few drops of milk can be added if needed. Frost the cake.
Serves 12
Read how green velvet cake became a family tradition across generations!
