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Classic Red Velvet Cake

This ruby-red cake with it's lovely cream cheese frosting has become my "signature dessert." I can't go to any family function without it. The cake is very moist with a buttery chocolate taste. —Katie Sloan, Charlotte, North Carolina

12 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

1/2 cup shortening
1-1/2 cups sugar
2 eggs
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
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
3 teaspoons vanilla extract

Directions

In a large bowl, cream shortening and sugar until light fluffy. Add
eggs, one at a time, beating well after each addition. Beat in the
food coloring, vinegar, butter flavoring and vanilla. Combine the
flour, cocoa, baking soda and salt; add to creamed mixture
alternately with buttermilk, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at

2 of 2

Classic Red Velvet Cake (continued)

Directions (continued)

350° 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 bowl, combine frosting ingredients; beat until smooth and
creamy. Spread between layers and over top and sides of cake. Yield:
12 servings.

Nutrition Facts: 1 serving (1 slice) equals 583 calories, 24 g fat (11 g saturated fat), 77 mg cholesterol, 468 mg sodium, 87 g carbohydrate, 1 g fiber, 6 g protein.