Post Thanksgiving –and a Red Velvet Recipe

It’s official. The Christmas season has begun. But I’m taking a step back for reflection of “Turkey Day”. And sharing one of the two desserts I made for Thanksgiving. Don’t worry, I’ll share the second one later this week because….well, it is totally awesome! But later.
My twitter feed had picture after picture of Thanksgiving meals…everything from full blown traditional meals to totally no-carb, gluten free meals.

Our “traditional” meal always consists of well, a turkey. And sometimes a ham too, but never not a turkey. Since the new craze to deep fry a turkey came about a few years ago, that has got to be my favorite way to eat one now. This year we had a turkey, a ham and roast. I know, I know…overkill.
There are “sides” that are tradition too…
Mom’s macaroni and cheese
oh yeah, and candied sweet potatoes. No, not yams…sweet potatoes.
My sister’s deviled eggs

Seriously, her deviled eggs are the best!
Now, in the south we don’t do stuffing. We do dressing. Cornbread dressing at that.

…and nobody does dressing like my mama.
And greens! My favorite? mustard greens. My sister’s favorite? Collard greens. She fixed the greens. Guess what we had. Of course, collards.
I already judged myself so you don’t have to.
and then there’s dessert… (sigh)

which brings me to the recipe I’m sharing with you… Six Layer Red Velvet Cake

Though I can’t remember, I’m pretty sure I got this from Paula Deen’s magazine a couple year ago….or Southern Living. I cut it out and put it in my notebook of recipes to try and finally tried it this year! LOL
It was originally a 7-layer Red Velvet Cake, but I never got 7 layers out of it…only six (and I didn’t even eat any cake batter) So, the name has changed.
7-Layer Red Velvet Cake…or 6 depending on your measuring cup.
2 1/2 cups cake flour
1 1/2 cups sugar
3 TBSP unsweetened cocoa powder
1 tsp salt
1 1/2 cups vegetable oil
1 cup whole buttermilk
2 large eggs
1 (1 oz) bbottle red food coloring
2 tsp vanilla extract
1 tsp vinegar
Cream Cheese Frosting (recipe follows)
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.
In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. Beat in oil, buttermilk, and eggs at medium speed with an electric mixer until smooth. Stir in food coloring, vanilla, and vinegar. Pour 3/4 cup cake batter into each cake pan, turning to distribute batter evenly. Bake 8-9 minutes. Let cool in pans approx. 5 minutes; remove from pans and let cool completely on wire racks.
Wash and dry pans; repeat procedure with remaining batter until all layers are baked. Spread Cream Cheese Frosting evenly between layers and on top and sides of cake.
Cream Cheese Frosting
1 cup butter, softened
1 (8 oz) pkg. cream cheese, softened
1 tsp vanilla extract
7 cups confectioners’ sugar
In a large bowl, beat butter and cream cheese at medium speed until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth
Enjoy!
What are some of your traditional Thanksgiving foods? Who is in charge of what?