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Red Velvet Heart Cake
from the kitchen of Sharmagne Leland-St. John

1 cup vegetable shortening
2 eggs
1 1/2 cups sugar
1 teaspoon cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar


2 tablespoons flour
1 cup milk
1 cup unsalted butter
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Preheat oven to 350º F.

Grease two 9-inch heart shaped cake pans.

In a large mixing bowl, cream together the
shortening, eggs and sugar. In a separate
small bowl, mix together the cocoa and food
coloring. Add to the shortening mixture. In
a third bowl, sift the flour and salt together.

Add to the batter alternately with the buttermilk
in 3 separate additions. Add the vanilla extract.
Fold in the baking soda and vinegar. Pour the batter
into the prepared cake pans. Bake for 30 minutes or
until tooth pick inserted into the middle comes out
clean. Let cool on a rack. Gently remove the cakes
from the pans.

Over medium heat, cook the flour and milk for the
frosting, until thickened. Let cool. In a mixing bowl,
cream together the butter, sugar and vanilla until
light and fluffy. Beat in the flour mixture.

Frost the top of one layer with frosting and set the
other layer on top. Frost the entire cake with the
rest of the frosting mixture.


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