Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Red Hat Cake

This fancy hat cake will be the main attraction at your next Red Hat party. The moist, golden cake is made from scratch, and the butter cream frosting is tinted bright red. Etched in purple frosting flowers, and topped with wispy bows, the gorgeous "hat" will definitely get the group buzzing. —Patsy Snyder Rural Hall, North Carolina if you have leftover red frosting, you can use it to de

16-20 ServingsPrep: 1 hour Bake: 20 min. + cooling

Ingredients

1 cup butter, softened
2-1/4 cups sugar
5 eggs
3 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
FROSTING:
1 cup shortening
1/4 cup butter, softened
7-1/2 cups confectioners' sugar
1/2 cup half-and-half cream
3 tablespoons red food coloring
3 teaspoons vanilla extract
1/2 teaspoon salt

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time,
beating well after each addition. Beat in vanilla. Combine the
flour, baking powder and salt; add to creamed mixture alternately
with milk.
Line a 14-in. round cake pan or deep-dish pizza pan with waxed paper;
lightly coat with cooking spray. Pour 1-1/2 cups batter into a
greased 2-qt. round baking dish; pour remaining batter into prepared

2 of 2

Red Hat Cake (continued)

Directions (continued)

cake pan or pizza pan.
Bake at 350° for 20-30 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.
For frosting, in a large bowl, cream the shortening, butter and
confectioners' sugar until light and fluffy. Add cream, food
coloring, vanilla and salt; beat until smooth.
Place larger cake on a serving plate; spread with frosting. Top with
smaller cake; frost. Decorate as desired. Save any remaining
frosting for another use.
Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 slice) equals 567 calories, 23 g fat (11 g saturated fat), 88 mg cholesterol, 300 mg sodium, 85 g carbohydrate, 1 g fiber, 5 g protein.