Willard Scott's Christmas Cake
This delicious and moist Christmas cake will satisfy everyone at your dinner table.
Yield
16 servingsPrep
20 minCook
20 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
self-rising flour
self rising |
|
| 1 | teaspoon |
white vinegar
|
|
| 1 ½ | cups |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
buttermilk
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
cocoa powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
vegetable oil
|
|
| ¼ | cup |
food coloring
red |
*
|
| Frosting | |||
| ⅓ | pound |
butter
softened |
|
| 1 | pound |
powdered sugar
|
|
| 10 | ounces |
cream cheese
softened |
|
| 2 | cups |
pecans
finely chopped and toasted, or walnuts |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
self-rising flour
self rising |
|
| 5 | ml |
white vinegar
|
|
| 355 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
buttermilk
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
cocoa powder
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
vegetable oil
|
|
| 59 | ml |
food coloring
red |
*
|
| Frosting | |||
| 151.2 | g |
butter
softened |
|
| 453.6 | g |
powdered sugar
|
|
| 289 | ml/g |
cream cheese
softened |
|
| 473 | ml |
pecans
finely chopped and toasted, or walnuts |
|
Directions
Preheat oven to 350℉ (180℃).
Well grease and flour 3 9-inch cake pan. Set aside.
To make cake:
In large bowl with electric mixer, add all cake ingredients, beat at medium speed until well blended.
Pour into 3 prepared cake pans.
Bake for approximately 20 minutes until wooden skewer inserted center comes out almost clean.
Let cool in pan on wire racks completely.
To make frosting:
Beat first three ingredients together until fluffy.
Fold in 1½ cups pecans, reserving ½ cup to decorate the top of the cake.
Frost cooled cake layers, then decorate the top.
Chill cake one hour or more until frosting sets.
Slice and serve.
