The Devil Wears Red Velvet

Some Facebook friends asked for the recipe for a cake my grandmother made, "The Devil Wears Red Velvet." I'm not sure if she is "able" to make it for the public, she's 86 yrs. old, but layer cakes are not difficult to make. I've provided the recipe below, (a death wish for a diabetic like me), but it is awesomely delicious!

Make this for your sweetie for Valentine's Day and they'll love you forever...or drop dead trying!!!

The recipe published in a local Mississippi newspaper. Whoever the chick is that came up with the recipe - she ought to be shot. It's sinful, but a genious creation for chocolate lovers. If you're prayed up and ready to meet your maker - this is the way to go!!!
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**You will make 2 different cake batters because you alternate red velvet for 2 layers and devil's food for 2 layers (and very thick layers as you can see). You must use 9-in. rounds.

Red Velvet Cake ingredients:

1⁄2 cup shortening
1⁄2 cups sugar
3 eggs
2 tablespoons cocoa
1 1⁄2 ounces red food coloring
1 teaspoon salt
2 1⁄2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 cup sour cream

Devil’s Food Cake ingredients:

3⁄4 cup unsweetened cocoa
1 1⁄3 cups granulated sugar, divided
1 1⁄4 cups milk, scalded
2 cups cake flour, sifted or stirred before measuring
1 1⁄4 teaspoons baking soda
1 teaspoon salt
2⁄3 cup shortening
3 eggs
1 1⁄4 teaspoons vanilla extract

Chocolate Cream Cheese Icing:

1 pound unsalted butter, softened
2 (8-oz.) packages cream cheese, softened
2 teaspoons vanilla
2 pounds powdered sugar
1⁄2 cup cocoa

For the red velvet cake, cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk and sour cream, beating well after each addition. Stir until thoroughly mixed. Bake in two 9-inch prepared cake pans for 30 minutes at 350 degrees.

For the devil’s food cake, sift the cocoa with 1⁄3 cup sugar; pour in the milk gradually and stir until well blended. Set aside to cool. Sift together flour, remaining 1 cup sugar, soda, and salt. Add shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric hand-held mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. Continue beating for about 2 minutes, scraping bowl with a spatula occasionally. Pour into two 9-inch prepared cake pans. Bake at 350 degrees for 25 to 30 minutes.

For the icing, mix butter and cream cheese until creamy. Mix in vanilla, and then gradually stir in the powdered sugar and cocoa.

To assemble, alternate and frost the Red Velvet and Devil’s Food cake layers to have a striped effect when cake is sliced. If desired, complete frosting by drizzling the cake with melted chocolate. You will never be the same after you eat this one!!!