From the kitchen of Kay Putano. This red velvet
layered cake is paired with cream cheese frosting
and garnished with crushed candy canes.
Grease & flour 2 9" round baking pans.

Cream on high until softened:
1/2 c Crisco
Add:
1 1/2 c sugar
1 tsp vanilla
Add:
2 eggs, 1 at a time
2 ounces (1/4 c) red food coloring
Alternately add dry ingredients & buttermilk.

Dry Ingredients:
2 1/4 c cake flour, sifted
1/2 c unsweetened cocoa powder
1/2 tsp salt

1 c buttermilk
Beat just until combined.

Stir together:
1tsp baking soda
1tsp vinegar
Stir into the batter.

Pour batter into prepared pans.

Bake @ 350,30-35 minutes or
until a toothpick inserted comes out clean.
Cool in pans 10 minutes.
Remove from pans & let cool completely on wire
racks.

Cream Cheese Frosting:
Cream together:
8 oz cream cheese, softened
1/2 c butter, softened
Add:
2 tsp vanilla
Beat until light and fluffy.
Gradually beat in, until spreading consistency:
5 1/2 to 6 c confectioner sugar

Frost cakes and garnish with crushed candy canes.
Cover & store in refrigerator for up to 3 days.
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