yeah next season this should happen in plug so its easier
Quote:
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For the cake
2 1/2 cups sifted cake flour
2 teaspoons Dutch process cocoa powder
1 teaspoon cinnamon, optional
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla
For the frosting:
8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1-pound box confectioners' sugar
1 teaspoon vanilla
1 cup chopped pecans
For the cake: Preheat the oven to 350 degrees. Spritz 2 9-inch round cake pans with nonstick baking spray. Line the pans with parchment or waxed paper circles.
In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, cinnamon (if using), baking soda, baking powder and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring, vinegar and vanilla.
Spread the batter evenly in the pans; give each pan a sideways shake to settle the batter. Bake for 25 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes before turning out onto racks to cool completely.
For the frosting: Place 4 (2-inch wide) strips of wax paper on the cake plate or stand. Place the bottom cake layer on the strips. In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Use to fill and ice the cake. Spread some of the chopped nuts in the palm of your hand and pat them onto the sides of the cake. Continue around the cake until the sides are covered with nuts. Makes about 10 generous servings.
i was talking about witch
