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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Amy Reed
  • for the cake:
  • 2 1/2 cups self-rising flour
  • 1 cup buttermilk
  • 1 1/2 cups vegetable oil
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1/4 cup (2 1-ounce bottles) red food coloring
  • 1 1/2 cups sugar
  • 1 tsp. unsweetened cocoa powder
  • 1 tsp. white vinegar
  • 2 large eggs
  • for the frosting:
  • 1 1/3 sticks butter, at room temperature
  • 10 oz. cream cheese, softened
  • 1 lb. box confectioner’s sugar
  • 2 cups chopped pecans
for the cake:
Preheat oven to 350 degrees. Spray three 9-inch round cake pans or cupcake pans with non-stick coating.
Mix together all ingredients with an electric mixer. Pour batter into pans in equal amounts and bake for 20 minutes. Test for doneness with a toothpick.
Cool on wire rack for 10 minutes, then remove from pans and cool.

for the frosting:
Combine butter, cream cheese and confectioner’s sugar in a bowl. Beat until fluffy, and then fold in 1 1/2 cup pecans. Use to fill and frost cake or cupcakes. Decorate top of cake with remaining pecans. Refrigerate one hour before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Joe Cobbe CPA - Click for Website
The Spencer Group - Click for Website
PHCC - Click for Website
Rives S. Brown Realtors - Click for Website
Lockman & Associates - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
New College Institute - Click for Website
The Eye Site - Click for Website