Classic Red Velvet Cake
1/2 cup shortening
1-1/2 cups sugar
1 bottle (1 ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon butter flavoring
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 package (8 ounce) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
3 teaspoons vanilla extract
In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.
Pour batter into three greased and floured 9-in. round baking pans. Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake. Yield: 12 servings.
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Pairs Well With
This ruby-red cake is the signature dessert of a really good friend of mine, she gave me permission to share it with you. This cake is beautiful and with its lovely cream cheese frosting it is always a hit. The cake is moist with a buttery chocolate taste. I hope it will become one of your favorites.