Printable | Taste of Home

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
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

Printed from tasteofhome.com Oct 11, 2008

-----------------------Fold------------------------

Sweetheart Red Cake cont.

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 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.

Yield: 12 servings.