RED VELVET CAKE

It is said that everyone has a special

"Red Velvet" cake recipe somewhere

in their recipe files. (WHO said

that I have NO idea...ha, ha).

Because I know I didn't have one.

I never really thought that I

needed one.  One day I was asked

to look through my many recipes

to find my "said" favorite 

red velvet cake recipe.

It was a L--O--N--G search!

Then all of a sudden I remembered

that I had made a really moist 

chocolate cake recipe last month.

I knew I could alter it into

a FABULOUS red velvet cake.

I made the recipe into (6)

Mini Bundt Cake's however

you can make this in

a 9x13, or 2- 8 inch rounds.

RED VELVET CAKE

2 1/2 C. Flour

1/2 C. Cocoa Powder

1 tsp. Baking Soda

1/2 tsp. Salt

1 C. Margarine~ softened

2 C. Sugar

4 Egglands Best Eggs

1 C. Sour Cream

1/2 C. Milk

2 TBSP Red Food Coloring*
*If you feel this is to much coloring,
you can add 1 oz. )

2 tsp. Vanilla Extract

*Cream Cheese Frosting

Preheat oven to 350

Sift together flour, cocoa, soda, salt.~ set aside

Cream together margarine and sugar

until light and fluffy. Beat in egg's

one at a time, mix until smooth.

Then add the sour cream, milk,

food coloring and vanilla.

Mix in sifted ingredients into

the batter slowly.

Pour into greased pans.

Bake for 20-25 minutes

or until cooked through.

Frost Cooled Cake with your

favorite Cream Cheese Frosting.

Add a little color to your cake,

Lark