This three layer beautiful cake is served every year at our families’ Christmas celebration! It is a dense, very moist beautiful red cake, and we ice it with fresh homemade cream cheese icing. It is so heavenly, you can’t eat just one piece!
Ingredients
- 2 sticks butter
- 1½ cups water
- ¼ cup of vegetable oil
- ¼ cup of buttermilk
- 1 ½ tsps baking soda
- 3 cups sugar
- ¼ cup cocoa
- 3 cups Hudson’s all-purpose flour
- 3 eggs
- 1 ½ tsps. of vanilla
- ½ cup of red food coloring
- Wax paper
- 2 round cake pans for double layer cake
Directions
- Preheat oven to 350″
- Cut wax paper into two 10° circles and place in the bottom of two 10″ round pans. Grease the lined pans with Baker’s Jay non-stick spray.
- Place Sugar, flour and cocoa in a mixing bowl and stir together. Set aside.
- Combine slightly beaten eggs with the vanilla and food coloring and set aside.
- Pour Buttermilk into a % cup measuring cup Measure out 1 tsps of baking soda. Set both aside.
- In a medium saucepan, bring the butter, water and vegetable oil to a boil Add to the flour/sugar/cocoa mixture. Then add the egg/vanilla/food coloring mixture.
- Combine the Buttermilk and Baking soda and stir. Mix into the rest of batter and pour into cake pans evenly.
- Place cake pans on middle rack in oven and bake for 20 minutes..
- Cently pat down any bubbles with an oven Mitt while cooking.
- Check after 20 minutes by patting down gently in the center of cakes, if they bounce back up, they are done. If not ready, bake for S-more minute intervals and check for doneness, Remove from oven when top of cakes bounce bake when touched with finger gently. Cover with a clean kitchen towel. Allow cakes to cool for 10 minutes before removing from pan. Chill cakes in refrigerator before icing. Cakes ice better if cold. Cakes may also be wrapped well and frozen until ready to ice at another time. Let cakes sit out of freezer for an hour before icing.
- Ice cakes with cream cheese Icing (see recipe page 76) that has been chilled for 10 minutes
