Red Velvet Cake Courtesy Of: Sysco Source Red Velvet Cake 24 Servings; 2 Ckaes 1-1/4 qt. Sysco Cassic all purpose flour, sifted 2 tsp. Sysco Classic baking soda 2 tsp. Sysco Classic salt 1 cup Sysco Classic margarine, softened 3 cups Sysco Classic granulated sugar 4 each Sysco Classic fresh eggs, large 6 tbsp. Sysco Classic unsweetened cocoa powder 1/4 cup Sysco Classic red food coloring 1 tbsp. Sysco Classic white vinegar 2 tsp. Sysco Imperial pure vanilla extract 2 cups Sysco Wholesome Farms buttermilk 1 lb. Sysco Imperial cream cheese 1/2 cup Sysco Classic margarine 4 cups Sysco Classic confectioners' sugar 2 tsp. Sysco Imperial pure vanilla extract 2 cups Sysco Brand pecans, chopped Sift together flour, baking soda and salt; set aside.
Cream margarine and sugar in mixer until well blended.
Add eggs and beat smooth.
Combine cocoa, red food coloring, vinegar and vanilla in small bowl. Mix until blended; add to creamed mixture.
Alternately add flour mixture and buttermilk to creamed mixture, beating smooth after each addition. Portion 1 pound, 6 ounces batter into each of 4 buttered and floured 9-inch cake pans.
Bake at 350°F 25 to 30 minutes until centers test done.
To prepare frosting, cream together cream cheese, the 1/2 cup margarine, confectioners' sugar and 2 teaspoons vanilla. Blend smooth. Chill until set.
Frost cooled cake layers, using 2 cups icing for each 2-layer cake.
Press 4 ounces chopped pecans onto sides of each cake.
Cut each cake into 12 wedges