As you know, people either love red velvet or they don’t. The lovers of red velvet are obsessed with the texture and the balance of the fluffiness and icing. Sorry, this recipe doesn’t call for any Vidalia onions from my hometown of Glennville, Ga. In the meantime, be sure and use the cream cheese filling icing with this recipe. The cake would not be the same without it.

RED VELVET CAKE WITH CREAM CHEESE FILLING

1½    cups Crisco oil
1½    cups sugar
3    eggs
2    cups cake flour
1    Tbsp. cocoa
½    tsp salt
1    cup buttermilk
1    tsp. vanilla
1    oz. red food coloring
1    tsp. soda dissolved in vinegar

Cream Crisco, sugar and eggs. Sift flour, cocoa and salt together. Add to creamed mixture alternately with buttermilk, vanilla and food coloring. Beat well. Fold in baking soda and vinegar mixture. Pour batter into two 9-inch cake pans. Bake at 350º for 30 to 35 minutes.

Cream Cheese Filling
1     stick butter, softened
1    8-oz. pdg. cream cheese, softened
1    box 10X powdered sugar
1    tsp. vanilla

Cream together butter and cream cheese. Add sugar and vanilla. Beat until fluffy. Frost cake. Nuts or coconut may be added if desired.