Willard Scott’s Red Velvet Cake

Willard Scott’s Red Velvet Cake
Staff Writer
Willard Scott’s Red Velvet Cake
Lori-Michele
Willard Scott’s Red Velvet Cake

“A delicious, moist cake for a special occasion.”- Jay Christian- author of Jay Christian's Hollywood Celebrity Recipes

10
Servings
509
Calories Per Serving
Deliver Ingredients

Notes

For people who have allergies to red food coloring, it can be omitted and replaced with ¼ cup water and the recipe will turn out just fine; the cake just won’t be red.

To purchase Jay Christian's Hollywood Celebrity Recipes book with over 50 recipes and great photos of the celebrities, please visit HollywoodCelebrityRecipes.com

Ingredients

For the cake

  • 2½  Cups  self-rising flour
  • 1½  Cup  vegetable oil
  • 1½  Cup  sugar
  • 1  Cup  buttermilk
  • ¼  Cup  red food coloring
  • 1  Teaspoon  baking soda
  • 1  Teaspoon  unsweetened cocoa powder
  • 1  Teaspoon  vanilla extract
  • 1  Teaspoon  white vinegar
  • large eggs
  • Nonstick cooking spray

For the frosting

  • ⅓  Pound  (1⅓ sticks) butter, softened
  • 10  Ounces  cream cheese, softened
  • 1½  Cup  chopped pecans
  • 1-pound box confectioner’s sugar

Directions

For the cake

Preheat the oven to 350 degrees F. Mix together the flour, oil, sugar, buttermilk, food coloring, baking soda, cocoa powder, vanilla extract, vinegar, and eggs with an electric mixer. Spray three 9-inch round cake pans with nonstick cooking spray. Pour the batter equally into the three pans and bake until done, 25 minutes. Test for doneness with a toothpick.

For the frosting

Combine the butter, sugar, and cream cheese in a bowl. Beat until fluffy, then fold in the pecans. Use to frost the cake when it is cool.

Nutritional Facts

Total Fat
26g
37%
Sugar
5g
6%
Saturated Fat
8g
33%
Cholesterol
40mg
13%
Carbohydrate, by difference
55g
42%
Protein
14g
30%
Vitamin A, RAE
85µg
12%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
79mg
8%
Choline, total
10mg
2%
Fiber, total dietary
6g
24%
Folate, total
59µg
15%
Iron, Fe
3mg
17%
Magnesium, Mg
36mg
11%
Niacin
3mg
21%
Phosphorus, P
273mg
39%
Selenium, Se
15µg
27%
Sodium, Na
1060mg
71%
Water
62g
2%
Zinc, Zn
2mg
25%

Lard Shopping Tip

Most lard sold in supermarkets contains additives. If you wish to render your own lard, look for fatback, the hard fat between the skin and muscle on the back of the pig.

Lard Cooking Tip

If you render your own lard, you should always refrigerate it to prevent it from going rancid.