Regis' Red Velvet Cake

For all of my East Tennessee readers, here is the recipe for Regis' famous red velvet cake.  My father-in-law loves this cake and I try to make one especially for him each Christmas.

Cake Ingredients:
3 1/3 c. Flour
1/4 tsp Salt
3/4 tsp Baking Powder
3/4 tsp Baking Soda
3/4 c. Butter, softened
2 2/3 c. Sugar
5 Eggs
1 1/3 c. Buttermilk
2 TB + 1 tsp Red Food Coloring

Frosting Ingredients:
1/2 c. Butter, softened
4 c. Powdered Sugar
1/2 c. Whipping Cream
1 TB Vanilla

Cake Directions:
In a large bowl sift together flour, salt, baking soda, and baking powder.  In a separate bowl cream together butter and sugar until fluffy.  Add eggs 1 at a time.  Add the flour gradually, beating at medium speed.  Add the buttermilk and red fool coloring gradually.  Beat for 2 minutes.  Spoon batter into 3 greased and floured 9" pans.  Bake at 350 degrees for 25 - 30 minutes.  Cool in pans for 10 minutes then remove to wire racks to coll completely.

Icing Directions:
Cream butter and sugar until light and fluffy.  Add the cream gradually, beating well.  Add the vanilla and mix thoroughly.

Frost between each layer and around sides and on top.  I normally sprinkle with coconut after frosting.

Pumpkin Dump Cake

16 oz can of Pumpkin
3 Eggs, beaten
15 oz can Sweetened Condensed Milk
1/2 c. Brown Sugar
4 tsp Pumpkin Pie Spice
1 box Cake Mix ( your choice: Yellow, Butter, White, Spice)
1 c. Pecans, chopped
1 c. Butter, melted

Mix pumpkin, eggs, sweetened condensed milk, brown sugar, and pumpkin pie spice until smooth.  Pour into a greased 9 x 13 pan.  Sprinkle dry cake mix and nuts over top.  Drizzle with melted butter.  Bake at 350 degrees for 1 hour or until toothpick comes out clean.  Serve with Cool Whip (of course :)