Amethyst Velvet Cake

In honor of my mom's birthday I made a Red Velvet (birthday) Cake. Let's rename it an Amethyst Velvet Cake though, this is a color I would associate with my mom more than I would ever associate red!

Recipe by Erica Courtney from the American Fashion Cookbook (given to me by Karleya Sommer).

Ingredients: 

• 1/2 cup butter flavored shortening
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons cocoa powder
• 2 ounces red food coloring (I used two tubes of neon gel food coloring, one pink & one purple)
• 2 1/2 cups cake flour, sifted
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 ounces water
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon white vinegar

Preheat oven to 350 degrees and prepare two 9-inch or there 8-inch cake pans by greasing and lightly flouring. Using a standing mixer with the paddle attachment, mix the shortening and sugar until light and creamy. Add eggs one at a time, mixing until fully incorporated before adding the next egg. In a medium bowl, combine the cocoa and red food coloring, making a paste, then add it to shortening, butter and egg mixture. Beat until all ingredients are well combined. 

Slowly add 1/3 of the buttermilk, beat well, then add 1/2 of the flour and beat well, repeat this until all of the buttermilk and flour are mixed in. Add the water to the mixture, beat well. Add vanilla, beat well. Set mixer on the slowest setting. Add baking soda, salt and vinegar. Pour into prepared pans and bake at 350 for about 25 minutes, or until the toothpick comes out clean.

CREAM CHEESE FROSTING

Ingredients:

• 8 ounces cream cheese, softened
• 1 stick of unsalted butter, softened
• 1 box powdered sugar
• 1 teaspoon pure vanilla extract

Using a standing mixer with the paddle attachment, beat butter and cream cheese until smooth. Add the sugar gradually until smooth. Add the vanilla and beat until delicious. Frost your Drop Dead Gorgeous cake.