RED VELVET CAKE
Print RecipeIngredients
- ½ cup shortening
- 1½ cups white sugar
- 2 eggs
- 2 tablespoons Hershey’s dark-chocolate cocoa powder
- 4 tablespoons red food coloring
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2½ cups sifted all-purpose flour
- 1½ teaspoons baking soda
- 1 tablespoon distilled white vinegar
- ICING INGREDIENTS-2 (8-ounce) packages cream cheese, softened
- ICING INGREDIENTS-½ cup butter, softened
- ICING INGREDIENTS-2 cups sifted confectioners’ sugar
- ICING INGREDIENTS-1 teaspoon vanilla extract
Instructions
CAKE PREPARATION
Preheat oven to 350 degrees F. Grease two 9-inch round pans. Beat shortening and sugar until light and fluffy. Add eggs; beat well. Make a paste of cocoa powder and food coloring; add to creamed mixture. Mix salt, vanilla and buttermilk. Add flour to batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar; gently fold into batter. Don’t beat or stir batter after this point. Pour batter into prepared pans. Bake until a toothpick inserted into the cake comes out clean, about 20 minutes. Cool cakes completely on wire rack.
ICING PREPARATION
In medium bowl, cream together butter and cream cheese. Mix in vanilla; gradually stir in the confectioners’ sugar. Frost cooled cake layers.
