Red Velevet Cake with Vanilla Cream-Cheese Frosting

Red Velevet Cake with Vanilla Cream-Cheese Frosting

1/2 cup unsweetened cocoa powder
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
2 tsp vanilla extract
1 bottle (1 ounce) red food coloring

Vanilla Cream Cheese Frosting:
8 ounces (1 pkg) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tbsp sour cream
2 tsp vanilla extract
16 ounces (1 pound box) confectioners' sugar

Preheat the oven to 350 F. Grease and flour two - 9 inch round cake pans.. Sift the flour, cocoa powder, baking soda, and salt. Set aside. Beat the butter and the granulated sugar in a large bowl with electric mixer on medium speed for five minutes or until light and fluffy. Beat in the eggs, one at a time. Mix in the sour cream, milk, food coloring and vanilla. Gradually beat in the flour mixture on low speed until just blended. Do Not Over-Beat. Pour the batter into the prepared cake tins. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.

For The Frosting: Beat the cream cheese, butter, sour cream, and vanilla in a large bowl until light and fluffy. Gradually beat in the confectioners' sugar until smooth. Fill and frost the cooled cake with the frosting. Makes 16 servings

CROCKPOT APPLE DESSERT

CROCKPOT APPLE DESSERT

6 apples, peeled and sliced
2/3 cup raw oatmeal
2/3 cup sugar
1/3 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/3 cup butter or margarine, melted

Mix oatmeal, sugar, flour, and spices in small bowl.
Stir melted butter into mixture until it is crumbly.
Put about half of sliced apples in crockpot
and spoon about half of oatmeal mixture on top.
Cover with the rest of the apples
and top with the rest of the crumbly mixture.
Cook on high about 2 1/2 hours.