VALENTINE DAY HUGS AND KISSES
RED VELVET CAKE
2 1/4 cups cake flour, sifted 3 times, 1 1/2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 3/4 teaspoon salt, 2 1/2 cups sugar, 1 cup butter flavored shortening, melted, 2 large eggs, 2 teaspoons vanilla extract, 1 teaspoon white vinegar, 1/2 cup strong black coffee, 1 tablespoon red food coloring, 1 cup buttermilk, room temperature, 1/2 cup walnuts, finely chopped.
Preheat oven to 350 degrees. Prepare 3 cake pans, grease with shortening and lightly dust with flour, set aside. Melt shortening in a bowl, add buttermilk, and vanilla mix well. Add coffee and vinegar, mix well, set aside. In a separate bowl mix the food coloring, extract and eggs, set aside. In another bowl combine the remaining dry ingredients flour, baking soda, baking powder, and salt. Alternate mixing these bowls into one bowl starting with and ending with the dry ingredients. Pour batter into the cake pans. Bake for 35 to 40 minutes. Be careful not to overcook! When the cake cools turn the cakes out of the pans. Your cake is very moist, I recommend you refrigerate them before staking them to frost. When the cakes have cooled completely it’s time to frost.
CREAM CHEESE FROSTING
2 sticks of unsalted butter, softened, 2 (8 oz.) packages softened cream cheese, 4 ½ cups powdered sugar, ½ teaspoon vanilla extract. In a medium-sized bowl cream the butter with an electric mixer until smooth and fluffy. Add the cream cheese. Now add the powdered sugar, beat until smooth, set aside. When the cake cools add the frosting between each layer, then frost the sides and top. Evenly sprinkle the nut on top. SERVE WITH VALENTINE HUGS AND KISSES!
the cake is cool, it’s time to frost. Sprinkle the chopped nuts on top.