Red Velvet Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 1/4 cups whole wheat flour, sifted
• 1 teaspoon kosher salt
• 3 tablespoons cocoa powder
• 2 (1 ounce) bottles red food coloring
• 1/2 cup vegetable shortening
• 1 1/2 cups sugar
• 1/3 cup egg
• 1 tablespoon egg
• 1 cup low-fat buttermilk
• 1 teaspoon vanilla
• 1 teaspoon vinegar
• 1 teaspoon baking soda
• 1 cup granulated sugar
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/4 cup egg , unbeaten
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350°f grease & lightly flour two 9" cake pans.
• 2 combine sifted flour & salt; set aside.
• 3 put cocoa in small bowl. gradually add food coloring, stirring until smooth. set aside.
• 4 with electric mixer at medium speed, cream together shortening & sugar. beating 5 minutes until fluffy. (do not shorten shortening/sugar creaming time!).
• 5 gradually add egg whites, beating for at least 30 seconds after each addition.
• 6 with mixer at low speed, add flour mixture to sugar mixture alternately with buttermilk & vanilla, scraping sides of bowl as necessary.
• 7 add cocoa mixture. blend well by hand. do not beat.
• 8 in small bowl, hand mix vinegar w/ baking soda. stir briefly to mix, and then fold into cake batter. do not beat.
• 9 pour batter into prepared cake pans. bake 25-30 minutes or until toothpick tests done.
• 10 to make frosting: combine sugar, water, cream of tartar and salt in saucepan. bring to boil, stirring until sugar is dissolved & mixture is syrupy.
• 11 while beating with electric mixer, gradually add syrup to unbeaten egg whites in mixing bowl. do not stop beating until stiff peaks form (about 7 minutes). beat in vanilla.
• 12 allow cake layers to cool on rack 10 minutes before turning out, and let cool completely before frosting.