DESCRIPTION
They say that Uncle Rigdon had a thing for Red Velvet Cake - so may you after you try this splendid recipe!

Yields: One Three Layer 9" Cake
Prep Time: N/A
Cook Time: 45 minutes

INGREDIENTS

Cake:
3 3/4 cups self-rising flour
2 1/4 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons unsweetened cocoa powder
1 teaspoon salt
3 large eggs
2 tablespoons vanilla extract
1 1/2 teaspoons white vinegar
2/3 cups of real butter (softened)
1 1/2 cups of buttermilk
3 ounces red food coloring (3 one-ounce bottles!)
2 cups vegetable (corn) oil

Icing:
(White Chocolate Butter Cream Frosting)
4 one ounce squares of white chocolate broken into pieces
1/2 cup of whipping cream, divided
1 cup butter, softened
6 cups sifted powdered sugar
3 teaspoons vanilla extract
2 cups chopped pecans

DIRECTIONS

Preheat oven to 350°

Cake:
Sift together flour, sugar, baking soda, cocoa, and salt. Mix eggs (beaten) vinegar, buttermilk, vanilla extract, corn oil, butter, and finally, the food color. With mixer, blend the wet ingredients into the flour mixture until thoroughly blended, but not overly mixed to the point of adding too much air to the mix.Bake for 45 minutes to an hour.Do not over-bake.

* (When filling your cake pans, have them filled with the batter only about half-way up the side, because the cake will rise! Pans should be lined with wax paper on the bottom, then lightly buttered and lightly floured.

Icing: White Chocolate Butter Cream Frosting:
1 (4-ounce) white chocolate bar broken into 4 squares. (Just get bakers white chocolate squares in a box, and use 4 squares. (Each is one ounce).

1/2 cup whipping cream, divided in half (1/4, 1/4)
1 cup butter, softened
6 cups sifted powdered (confectioner's) sugar
2 Tablespoons vanilla extract
1 1/2 cups chopped pecans
1/4 teaspoon salt

Microwave white chocolate pieces and 1/4 cup whipping cream in a one quart microwave-safe bowl at medium (50%) power for about a minute, or until everything in the bowl is soft. (DO NOT OVERHEAT!) Whisk with a fork until this mixture is smooth.

Beat butter and one cup of the powdered sugar at low speed until blended. Add remaining 5 cups of powdered sugar alternately with salt and remaining 1/4 cup of whipping cream until blended. Add white chocolate mixture and vanilla extract. Beat until smooth; add chopped pecans.

Let cake cool thoroughly, then do the icing! WOW!