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Sweetheart Red Cake

6 tablespoons butter or stick margarine, softened
1-3/4 cups sugar
1 egg
2 egg whites
1/4 cup unsweetened applesauce
1 bottle (1 ounce) red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla
2-1/2 cups cake flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking cocoa
1-1/4 cups 1% buttermilk

Printed from tasteofhome.com Oct 11, 2008

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Sweetheart Red Cake cont.

FROSTING:
1-1/2 cups sugar
4 eggs white
1/4 cup water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Pink gel food coloring

Coat two 9-in. round baking pans with cooking spray and flour. In a
mixing bowl, cream the butter and sugar for 2 minutes or until
crumbly. Add egg and egg whites, one at a time, beating well after
each addition. Beat in the applesauce, food coloring, vinegar and

Printed from tasteofhome.com Oct 11, 2008

Sweetheart Red Cake

vanilla. Combine the flour, salt, baking soda and cocoa; add to the
creamed mixture alternately with buttermilk. Pour into prepared
pans. Bake at 350° for 25-30 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 heavy saucepan, combine the sugar, egg whites, water and cream
of tartar. With a portable mixer, beat mixture on low speed for 1
minute. Continue beating on low speed over low heat until frosting
reaches 160°, about 8-10 minutes. Pour into a large mixing bowl;
add vanilla. beat on high speed until frosting forms stiff peaks,
about 7 minutes. Remove 1/2 cup frosting; tint pink. Spread
remaining frosting between layers and over top and sides of cake.
Pipe pink hearts over top of cake.

Printed from tasteofhome.com Oct 11, 2008

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Sweetheart Red Cake cont.

Yield: 12 servings.