Red Velvet Cake

INGREDIENTS

  • 1/2 c. Crisco shortening
  • 1 1/2 c. sugar
  • 2 eggs
  • 2 Tbsp. cocoa
  • 2 oz. red food colouring
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 1 c. buttermilk
  • 2 1/2 c. cake flour
  • 1 1/2 tsp. baking soda
  • 1 Tbsp. vinegar

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INSTRUCTIONS

Cream together shortening, sugar and eggs. Make a paste with cocoa and food coloring and add to the cream mixture. Mix salt and vanilla with buttermilk, add alternately with flour to creamed mixture. Mix soda and vinegar and fold into mixture. (Do not beat … fold only.) Bake in two 9″ layer pans for 30 minutes at 350.

ICING:

To make the icing: In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined. (Be careful)

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 cup (8 ounces) cream cheese at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt
  • 1 cup (8 ounces) mascarpone (Italian cream cheese, available at most grocery stores)
  • 1 teaspoon vanilla or mint extract

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