- 1-1/2 cups sugar
- 2 eggs
- 2-1/2 cups cake flour
- 1-1/2 cups Crisco oil or Wesson oil
- 1 cup buttermilk
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1 big bottle 1-5/8 ozs food coloring
- 1 teaspoon vinegar
- 2.5 cups of cake flour
- 1 teaspoon baking soda
- 2 teaspoons of Black Onyx cocoa powder
- 1.5 cups of sugar
- 2 eggs
- 1 teaspoon vinegar
- 1.5 cups of vegetable oil
- 1 cup buttermilk
- 1 teaspoon Nielsen-Massey vanilla
- 2 ounces of McCormick red food coloring
"Beat oil and sugar together. Blend in eggs, vinegar and vanilla. Sift together flour and soda. Add to creamed mixture. Blend well. Add buttermilk and food coloring. Beat well. Will make three round layers. Cook for 25 minutes on 350 degrees for each layer to be done."
- Beat oil and sugar together.
- Blend in eggs, vinegar and vanilla.
- In a separate bowl, sift together flour, baking soda and cocoa powder.
- Slowly add dry ingredients to wet.
- Add buttermilk and food coloring.
- Cook for ~25 minutes at 350 degrees for each layer. My oven takes 32 minutes for both.
- Makes two layers.
- 1 package (large) cream cheese
- 1 box 4X sugar
- 1 stick butter or Nucoa
- 1 cup nuts
- 1 teaspoon vanilla
- 1 package of cream cheese
- 1 box of confectioner's sugar
- 1 stick of (1/2 of a full package) of Plugra butter
- 1 cup of toasted pecans
- 1 teaspoon Nielsen-Massey vanilla
"Cream well and spread on cake. Let ingredients be at room temperature."
- Soften butter.
- Cream butter, sugar and vanilla thoroughly.
- Add cream cheese and mix thoroughly.
- Add pecans and mix.
- Mrs. Cleo Rogers, Mitchell County
- Mrs. Nelson J. Weathersby, Baker County
- Mrs. S. A. Sellers, Worth County
- Mrs. Harvey King, Mitchell County
- Becky Bowers
- Jeremy Bowers