Red Velvet Cake

For Valentines day I made my wife a red velvet cake. I am not much of a baker but I tried. I used the recipe from the Better Homes and Gardens cookbook. I made 2- 9" round pans and cut the two cakes into separate layers to create a four layer cake. The only adaptation I made to the recipe is that I added a couple thin layers of dark chocolate truffle while I was putting together the layers. This was an easy recipe and it turned out great. I will make it again for another special occasion.

Red Waldorf Cake
Prep: 45 minutes Bake: 30 minutes Cool: 1 hour Stand: 1 hour

Ingredients
2 eggs
1/2 cup unsweetened cocoa powder
2 ounces red food coloring (1/4 cup)
2-1/4 cups sifted cake flour or 2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup butter1-1/2 cups sugar
1 teaspoon vanilla
1 cup buttermilk or sour milk
1 teaspoon baking soda
1 teaspoon vinegar
1 recipe Creamy Frosting
Directions
1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x1-1/2-inch round cake pans or one 13x9x2-inch baking pan. Set pan(s) aside. In a small bowl stir together cocoa powder and food coloring; set aside. In another small bowl stir together flour and salt; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla to shortening; beat until well combined. Add eggs 1 at a time, beating on medium speed after each addition until combined. Beat in cocoa mixture. Alternately add flour mixture and buttermilk, beating on low to medium speed after each addition just until combined. Stir together baking soda and vinegar. Add to batter, mixing until combined. Pour batter into prepared pan(s).
3. Bake for 30 to 35 minutes for round pans, about 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center comes out clean. Cool cake layers in pans for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or, place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with Cream cheese Frosting. Cover and store in the refrigerator for up to 3 days.
4. Makes 12 servings

Cream Cheese Frosting

1/2 cup of butter (1 stick), room temperature
8 oz cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract