Red Velvet Valentine's Cake Sends A Special Valentine Message

Memphis, Tenn. (January 2009) – For Valentine's Day, we want those we love to have a special reminder of how much we care about them. Nothing says “I love you” more perfectly than a heart-shaped White Lily® Red Velvet Valentine’s Cake made from scratch.

"Aside from being a moist, rich and delicious dessert, the vibrant red color that makes Red Velvet Cake so unique is perfect for Valentine’s Day,” said Dede Fuson, baking expert. “We all want to pay our loved ones special attention on this holiday, and a heart-shaped cake you’ve made yourself does just that."

The origin for the dramatic Red Velvet Cake is actually unknown. Because it is so unique, there are many interesting, fun stories about it, and different regions of the country claim it as their own. For instance, the South has definitely adopted it-- who could ever forget the Red Velvet Armadillo Cake in the ever popular 1989 Southern movie "Steel Magnolias"? But one well-known story about the cake originated in New York City where a diner at the Waldorf Astoria Hotel requested its Red Velvet Cake recipe. She received the recipe and a $100 charge on her bill!

The favorite icing for Red Velvet Valentine's Cake is usually white, like cream cheese or a fluffy white icing, to contrast with the deep red color of the cake. However, some bakers prefer to tint the icing a lighter shade of red -- pink, especially for Valentine’s Day. Either way, the moist, devil's-food-like cake tastes delicious.

White Lily® Red Velvet Valentine's Cake

Crisco® No-Stick Cooking Spray with Pillsbury® Flour
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring
1/2 cup Crisco® All-Vegetable Shortening OR 1/2 stick Crisco® All-Vegetable Shortening Sticks
1 1/2 cups sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 1/2 cups White Lily® All-Purpose Flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon baking soda

Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
1/4 teaspoon red food coloring, optional
Heart-shaped candies, optional

1.Heat oven to 350° F. Coat two 8 x 2 1/2-inch heart-shaped cake pans with flour no-stick cooking spray.
2.Combine cocoa and food coloring in small bowl. Beat shortening and sugar in large bowl with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla extract and cocoa mixture.
3.Combine flour and salt in a small bowl. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vinegar, using a spoon, until well blended. Add baking soda, gently stirring until well blended. Pour into prepared pans.
4.Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool on wire rack 10 minutes. Remove from pans; cool completely on wire rack.

1.Beat cream cheese, butter and vanilla in medium bowl until blended. Gradually add powdered sugar; beat until blended. Stir in food coloring, if desired.
2.Place first cake layer on cake plate or serving tray. Generously frost top. Top with second cake layer. Frost top and sides of cake. Sprinkle top of cake with heart-shaped candies or press candies around sides of cake, if desired.

Makes 12 servings

Crisco is a trademark of The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license.

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