RED VELVET CAKE

1/2 cup shortening
1 teaspoon butter flavoring
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 tablespoon red paste food coloring (We used Wilton’s)
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
2 1/2 cups sifted cake flour
1 recipe Atwood’s Bakery’s Cream-Cheese Frosting (recipe follows)

Preheat oven to 350 degrees F. Grease and flour three 8-inch or 9-inch round cake pans; set aside.

In a large bowl, cream together shortening and butter flavoring with an electric mixer at medium speed until smooth. Gradually add sugar and beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition.

In a small bowl, combine red food coloring and cocoa powder to make a paste. Add to sugar mixture.

In another bowl, combine buttermilk, salt, baking soda, and vinegar. Add to sugar mixture, beating until just combined. Slowly add flour to sugar mixture, beating until just combined. Ladle batter into prepared pans, dividing equally.

Bake for 25 to 30 minutes, or until a cake tester comes out clean. Let cake layers cool for 10 minutes in pans. Invert onto cooling racks and let cool completely. (If the cake layers have a dome, trim them with a serrated knife so that layers are flat, reserving the trimmed cake crumbs for garnish.)

Frost cooled cake layers with Atwood’s Bakery’s Cream-Cheese Frosting.

If desired, toast reserved cake crumbs in the oven. Process toasted crumbs in a food processor until fine. Garnish top of cake with toasted crumbs.

ATWOOD'S BAKERY'S CREAM-CHEESE FROSTING

1 cup butter, at room temperature
2 packages (8-ounce each) cream cheese, softened
8 cups sifted confectioners’ sugar
2 teaspoons vanilla flavoring
2 teaspoons butter flavoring

In a large bowl, cream together butter and cream cheese with an electric mixer at medium speed until smooth. Gradually add confectioners’ sugar, beating until smooth. Stir in flavorings.

Source: Taste of the South magazine, Spring 2005
Recipe development by Atwood's Bakery