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RED VELVET STACK CAKE




Source of Recipe


Domino Sugar on WalMart recipe web site.


Recipe Introduction


This stack cake looks prettier than a regular Red Velvet Cake, impressive when served on a pedestal type cake plate. If you only have one jelly-roll pan, you can bake the layers one at a time and then frost. You'll need to keep this cake chilled until ready to serve. To view a picture of this cake, go to:
http://www.southernliving.com/southern/events/walmart/2004_fall/recipes/dazzling/5.html


List of Ingredients




Cake:
Vegetable cooking spray
1/2 cup shortening
1 1/2 cups DOMINO Granulated Sugar
2 large eggs
1 (1-ounce) bottle red liquid food coloring
1 teaspoon vanilla extract
2 1/2 cups cake flour
1/2 teaspoon salt
2 teaspoons unsweetened cocoa
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon baking soda

Cream Cheese Frosting:
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16-ounce) packages DOMINO 10-X Confectioners Sugar
2 teaspoons vanilla extract

Recipe



Cake:
Coat 2 (15- x 10-inch) jelly-roll pans with cooking spray, and line each with a 19- x 10-inch piece of aluminum foil, allowing 2 inches of foil to hang over each end. Coat foil with cooking spray; set pans aside. Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla, blending well. Combine flour, salt, and 2 teaspoons cocoa. Stir together buttermilk, vinegar, and soda in a 4-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed 2 minutes; pour batter evenly into prepared pans. Bake at 350°F. for 10 minutes or until cake springs back when lightly touched. Cool in pans on wire racks 10 minutes. Remove cakes from pans, lifting each from pan with foil, and let cool completely on a flat surface. Spread 1 1/2 cups Cream Cheese Frosting on top of 1 cake layer; cut frosted cake layer into 3 (5-inch-wide) strips, creating 3 (10- x 5-inch) cake layers. Repeat procedure with remaining cake layer. Stack the six layers, frosting sides up. Spread top and sides with one-third of remaining Cream Cheese Frosting (the coating will be very thin); chill 15 minutes or until frosting is firm. Spread top and sides with remaining Cream Cheese Frosting; chill at least 1 hour before serving.

Cream Cheese Frosting:
Beat cream cheese and butter until fluffy. Gradually add confectioners sugar, beating at low speed until blended; add vanilla, beating until blended. Makes about 7 cups.