I used this recipe for a 25th anniversary cake. It was nice....moist..sliced nice and not all crumbs. ______________________________________________ 1-2-3-4 Cake 1 cup butter, softened 2 cups sugar 3 cups Swans Down Cake Flour, sifted 3 teaspoons baking powder 1/2 teaspoon salt 4 eggs 1 cup milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract Preheat oven to 350 degrees F. Butter and flour three 9 inch cake pans. Make cake: In a mixing bowl cream butter and gradually add sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each addition. In another bowl sift flour with baking powder and salt. Add flour mixture alternately with milk and flavorings to creamed mixture, beating after each addition until smooth. Pour batter into cake pans. Bake for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks.

This is one my family likes. Believe it came out of a BHG magazine. Best Coffee Cake Prep: 35 minutes Bake: 65 minutes Cool: 2 hours 1 recipe Pecan Streusel (see recipe below) 4 eggs 6 tablespoons butter, softened 1-1/2 cups chopped pecans 2-1/4 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter, softened 1 8-ounce package cream cheese, softened 1-1/2 cups sugar 2 teaspoons vanilla Directions 1. Prepare Pecan Streusel. Preheat oven to 325 degree F. Let eggs stand at room temperature for 30 minutes. Generously butter the inside of a 10-inch tube pan or 10-inch fluted tube pan using as much of the 6 tablespoons butter as possible. Coat the inside of the pan with the pecans, pressing the nuts into the butter as necessary; set aside. 2. In a medium bowl combine the flour, baking powder, and salt; set aside. 3. In a large mixing bowl beat the 3/4 cup butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the sugar and vanilla and beat 4 to 5 minutes until light and fluffy. 4. Add eggs, one at a time, beating for 10 to 20 seconds after each addition and scraping bowl down well. Beat in flour mixture, one-third at a time, until just combined. 5. Spoon one-third to one-half of the batter into the prepared pan, spreading evenly. Sprinkle with half of the Pecan Streusel, spreading evenly. Spoon the remaining batter over the Pecan Streusel, spreading evenly. Sprinkle evenly with remaining Streusel. 6. Bake in preheated oven for 65 to 70 minutes or until cake pulls away from sides of pan and top springs back when lightly touched and/or a wooden toothpick inserted near the center comes out clean. 7. Cool in pan on a wire rack for 15 to 20 minutes. Remove from pan. Turn upright and cool completely on rack. Makes 12 servings. Pecan Streusel: In a small bowl combine 1/2 cup chopped pecans, 1/4 cup sugar, 1 tablespoon unsweetened cocoa powder, and 1-1/2 teaspoons ground cinnamon.

I've had this recipe at least since the 70's, and, since it's an historic recipe, is probably quite old. Fudge Batter Pudding Cake Shaker Hancock Village Sauce 1/2 cup white sugar 5 Tblsp. unsweetened cocoa powder 1/4 tsp salt 1 2/3 cups boiling water Batter 2 Tblsps butter, melted 1/2 cup white sugar 1 tsp. Vanilla 1 cup white flour 3 Tblsp. unsweetened cocoa powder 1 tsp. baking powder 1/2 tsp. salt 1/2 cup whole milk 1/2 cup coarsly chopped walnuts or pecans Set oven for 350 F. Butter 1 1/2 qt. baking dish. Sauce: Combine sugar, cocoa powder and salt in bowl and stir until combined. Pour in boiling water and stir until completely dissolved. (This will be very liquid and not look like a sauce at all.) Pour into baking dish. Batter: Combine the melted butter, sugar and vanilla in small bowl and set aside. In large bowl sift together flour, cocoa, baking powder, and salt; stir milk into butter mixture alternately with flour mixture; stir in nuts. Drop large spoonfuls of batter onto chocolate sauce. Bake for 40 minutes. Cool slightly. Serve warm.

I make several red velvet cakes at christmas and give them as gifts.Me and my daughter are known for our cakes and this being the most popular one.Everone calls for us to bake them a red velvet cake for their Christmas Party.Even though our recipe is different from your that you posted I know yours will be good.I never use cake flour.I also bake my in two round cake pans.I love the frosting.Thanks for sharing your recipe.