The Best Red Velvet Cake that Anyone can make! Just try it!

This cake is so delicious! Your family and friends are going to think it is the best red velvet cake they have ever tasted! Don't substitute anything and it will turn our great! Scroll Down to order and scroll further down for the recipe.
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Scroll Down to order and scroll further down for RECIPE.
DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.

Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
1 White Cake Mix
1/2 stick butter (1/4 cup room temp)
1 cup whole buttermilk
3 eggs
2 tbsp. vinegar
1 tsp. vanilla extract
3 tablespoons cocoa
1-3 oz. red food coloring

Sift the cake mix and cocoa together in a bowl. If it isn't lumpy you can whisk together with a wire whisk. Put butter in mixing bowl and beat until creamy. Add buttermilk, vinegar, eggs, vanilla and cake mix with cocoa and beat one minute. Add whole bottle of red food coloring. Spray 8" round cake pans with baking spray.Place batter in each pan with a cup scoop (makes 5 layers). Bake 2 or 3 at a time being sure to place them in center of rack. Bake 20 min. for 8" layers and 15 min. for 9" layers! Cool, wrap and freeze layers to prepare for icing.

Icing:
3/4 cup butter at room temperature
12 oz. cream cheese at room temperature
1 tsp. vanilla extract
2 lb. bag of powdered sugar

Cream cream cheese and butter together until smooth and creamy. Add vanilla. Add powdered sugar a little at time until all is blended. Whip at high speed a minute or two. Ice cake and garnish with toasted chopped pecans.

TOASTED CHOPPED PECANS:
1 1/2 cup chopped pecans, spread out of baking sheet and bake in 350 degree oven for 5 minutes. Take out and shake then cook 3 minutes longer. Cool before using for garnish!

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