Title: Dolly's Red Velvet Bouffant Cake
Categories: Cake
Yield: 1 Servings
| | | For the cake: |
| 1 1/4 | c | Sugar |
| 1 | c | Vegetable shortening |
| 2 | | Eggs |
| 1/2 | c | Beets, cooked and peeled |
| 3 | tb | Cocoa |
| 2 | tb | Red food coloring |
| 1/2 | ts | Salt |
| 1 | tb | Vanilla |
| 1 | c | Buttermilk |
| 2 1/4 | c | Cake flour, sifted |
| 1 | ts | Baking soda |
| 1 | tb | White vinegar |
| | | For the icing: |
| 2 | c | Powdered sugar |
| 12 | oz | Cream cheese, softened |
| 1/2 | c | Butter, softened |
| 1 | c | Pecans, chopped |
Recipe by: "Dinner and a Movie" on TBS
1.Preheat the oven to 325øF. Butter a 9 inch bundt pan, sprinkle a c=
ouple of tablespoons of flour in the buttered pan and rotate the pan a fe=
w times to distribute the flour evenly before tapping out the excess.
2.Combine the sugar and shortening in a large mixing bowl and beat unt=
il fluffy.
3.Add the eggs one at a time, beating well after each addition
4.Combine the beets, cocoa and food coloring in a blender jar and proc=
ess until smooth, about 45 seconds. Add the beet mixture to the egg mixtu=
re and mix well.
5.Mix together the salt, vanilla and buttermilk and add alternately wi=
th the sifted cake flour, stirring after each addition.
6.In a small bowl, stir together the baking soda and vinegar and fold =
into the batter.
7.Pour the batter into the prepared pan and bake in the center of the =
preheated oven for 45 minutes, or until a knife inserted into the center =
comes out clean.
8.Set the cake on a wire rack to cool for 20 minutes before frosting.
9.Combine all frosting ingredients and beat well. Ice the cake and ref=
rigerate before serving. By on