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White Velvet Cake II
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Unique twist on classic red velvet cake.
Ingredients:
  • 1.5 cups butter, softened
  • 1.5 cups white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 0.5 cup butter flavored shortening
  • 1 (8 ounce) package cream cheese
  • 4 cups sifted confectioners' sugar
  • 1 tablespoon milk
Instructions:
  • Preheat your oven to a toasty 325 degrees F (165 degrees C), while giving your 2 round 8-inch pans a cozy coat of grease and flour. Sift together the flour and salt, and set aside for later.
  • Beat butter and sugar until creamy and fluffy. Incorporate eggs and mix thoroughly. Combine baking soda with buttermilk. Gradually add flour and buttermilk in alternating portions, starting and finishing with flour. Pour the batter into two 8-inch pans.
  • Preheat oven to 325 degrees F (165 degrees C. Bake cake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before adding icing.
  • In a bowl, combine shortening and cream cheese until smooth. Slowly mix in confectioners sugar. Incorporate milk until a creamy frosting forms (add more milk if needed).

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