Ingredients

• Vegetable oil for the pans
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
• Cream Cheese Frosting
• Crushed pecans, for garnish

Directions

1. Preheat the oven to 350 degrees F.
2. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
3. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
4. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
5. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
6. Divide the cake batter evenly among the prepared cake pans.
7. Place the pans in the oven evenly spaced apart.
8. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
9. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Jacob came over yesterday and we cooked three cheesecakes for Christmas.

We used the Cheesecake Factory Recipe (below) and I worked with Jacob to make the first cheesecake, then left him and Samantha to make the other two.

We invited Tommy and Jodi to join us for dinner at Hillbilly’s Steak & BBQ, after which we returned to the house to enjoy said Cheesecake, with some home made blueberry topping!

It was a very satisfying experience – cooking, eating, eating too much – this is what holiday’s are made for, right?

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Jacob “Cobbs” Bishop was over on Saturday to do some Christmas baking with us. We decided to make Gingerbread, and I determined that I would begin to put my favorite recipes on the website. This serves two purposes, one – I can get back to my recipes easily from anywhere and two – other folks can peak at the recipes that our family most enjoys.

You will want to note that this isn’t a recipe for Gingerbread Cookies – we really are making bread. The final result will look like something between a cake and brownie – if you did it right!

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