Good Food Matters » Blog Archive » Two for “2″ Italian Cream and Red Velvet Cake

Ingredients

• 1 cup Butter, softened
• 2 cups Sugar
• 5 Eggs, separated
• 2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 cup Buttermilk
• 2 teaspoons Vanilla
• 1 teaspoon Lemon zest
• ½ teaspoon Salt
• 1 ½ cups shredded Coconut
• 1 cup chopped toasted Pecans
• ¼ lb. softened Butter
• ½ c. Canola Oil
• 1 ½ c. Sugar
• 2 Eggs
• 3 T. Red Food Coloring
• 3 T. Cocoa
• 1 t. Vanilla
• 1 c. Buttermilk
• 2 ½ c. All Purpose Flour, sifted
• ½ t. Salt
• 1 t. Baking Soda
• 1 t. Vinegar
• 4 ½ T. All Purpose Flour
• 1 ½ c. Milk
• 2 t. Vanilla
• 12 T. softened Butter (1 ½ sticks)