Ruby Velvet Cake from the Tupperware® Home Kitchen


	Bess W. Metcalf - Independent Tupperware® Consultant ID#: 00000123792 Miami - Dade County, Florida

Ruby Velvet Cake & Satin Frosting

2 cups sifted cake flour
3/4 cup unsweetened cocoa
1 teaspoon salt
1-3/4 cups sugar
1-1/4 teaspoons baking soda
1/2 teaspoon baking powder
3/4 cup shortening
1/4 cup (2 ounces) red food coloring
3 eggs
1 cup milk
1 teaspoon vanilla

Preheat oven to 350 F. Grease and flour two 8" round cake pans. Measure dry ingredients with Tupperware® Measuring Cups and Measuring Spoons. Sift into a Thatsa Bowl Jr. Add shortening, 3/4 cups milk and vanilla. Beat well, scraping bowl occasionally with the Double Sided Spatula. Mix 1/4 cup milk with 1/4 cup red food coloring and beat well into batter. Add eggs and beat thoroughly. Pour into prepared pans. Bake at 350F for 35 to 40 minutes or until toothpick inserted comes out clean. Cool for 10 minutes Remove cake from pans and cool thoroughly before frosting.

Satin Frosting

1 8-ounce package cream cheese (softened)
1/2 cup butter or margarine (softened)
1 teaspoon vanilla
3 cups powdered 10X sugar

Cream butter and cream cheese until well blended. Add sugar and vanilla. Beat until light and fluffy. Mound onto Ruby Velvet Cake. Makes about 4 cups of frosting.

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