I have always used the recipe for frosting the red velvet cake that janmo posted. I put a couple drops of red coloring in it to tint it pink. I love it, but it is more work than I am interested in sometimes for other cakes. Here is a much easier frosting recipe that is very, very similar in taste and texture. The finished color is yellow, so won't look as nice on the red cake, but works for other cakes. Creamy Frosting 1 cup butter, margerine, or butter flavored crisco 1 cup granulated sugar 1 cup milk 1 3.5 oz. pkg instant vanilla pudding Beat butter and sugar till creamy In a small bowl, whisk milk and pudding mix till it begins to thicken. Add to butter mixture and beat at high speed about 5 minutes. (I use the crisco if the cake has to sit out any lenght of time during warm weather. Also, don't try this with chocolate pudding...it finishes up looking curdled)

I have made this white cake for years.....but not FOR years if you get what I mean....what I mean was that it was an old favorite when I baked birthday cakes more often. ICE CREAM CAKE 2 cups sugar 3/4 cup butter 2 cups sifted flour 3 tsp. baking powder 1 cup sifted cornstarch 1 cup milk 1 tsp. almond or vanilla extract 5 stiffly beaten egg whites Cream sugar and butter together. Sift the flour, baking powder and cornstarch together. Alternate adding these to creamed mixture along with milk. Beat until very smooth. Add vanilla and then fold in egg whites that have been beaten until stiff. Bake in 2 greased and floured 8" round cake pans for 25 to 30 minutes in a 350 degree oven. Frost with Boiled White Icing. Or....since he specifically asked for "vanilla cake, I might fill with a vanilla pastry cream and then top with that frosting where you mix egg whites, sugar and syrup in a double boiler and cook beating all the while until it's thick and holds it's shape Here's what I have for a flourless chocolate cake.....came from this forum many years ago... It is kind of like a cake textured hot fudge sauce served in slices. VERY rich - so cut in thin slices. Killer Chocolate Torte 2 cups unsalted butter (4 sticks) cut into 1/2 in. pieces 1 Cup plus 2 tablespoons sugar 1 Cup plus 2 tablespoons espresso powder 16 ounces bittersweet chocolate, chopped (NOT unsweetened or semisweet) 6 large eggs at room temperature 6 large egg yolks at room temperature powdered sugar for garnish whipped cream (optional) Position rack in the middle of the oven and preheat to 325 degrees. Generously butter an 8-inch springform pan with 2 3/4 inch sides. cut parchment or wax paper to fit sides, and, and a circular piece to fit in the bottom of the greased pan. Smooth paper against inner surfaces. Melt 2 cups butter with the sugar and espresso powder in a heavy saucepan over medium low heat, stirring until the sugar dissolves. Add chocolate and stir until mixture is smooth and chocolate is melted. Remove from heat and cool slightly. Whisk the eggs and additional yolks in a large bowl until frothy. CAREFULLY fold into the chocolate mixture. Pour batter into prepared pan and place on a heavy baking sheet. Bake in the preheated 325 degree oven until the edges puff and crack slightly but the center is not quite set. Transfer to a rack and let cool. Cover with foil and refrigerate overnight. to remove from pan, dip a sharp thin knife in hot water and run it around the sides of the pan to loosen the torte. Carefully release and remove the pan sides and the parchment. It will have cracks in it, but this is normal. Sprinkle lightly with powdered sugar (if desired) and cut into very thin slices with a sharp knife dipped into hot water, taking care to wipe the knife after each cut. Serve with whipped cream if desired. Many servings.

Ann, DH is one of those people who sometimes say they hate something that they have never tried. He really wants to lose weight, but he really likes his snacks. And usually more than one or two in an evening. So I have tried some unusual combinations of things and as long as I don't tell him what's in it before he tastes it, he gives it a fair shake. One of his favorites is sugar-free fat-free vanilla pudding with sliced bananas and cous cous (which he thought was tapioca). I don't lie to him, I just don't disclose everything before the tasting. He also hates eggplant, but he loves my eggplant pizza. I slice the eggplant, brush it with olive oil and broil it (both sides, then add marinara sauce, low-fat pepperoni, fat-free cheese, then bake until the cheese "sort of" melts. There have been several things that DH thought he didn't like - until I found the right venue for that particular item. He now eats tomatoes drizzled with olive oil and vinegar and summer squash several different ways, both items he "hated". As for the garbanzo bean cake, it worked well with the Splenda, but I think next time I will increase it to 1 cup. I didn't take into account the extra sweetness the chocolate chips would have added. The cocoa and applesauce also worked well. I served it with fat-free Cool Whip. DH said it was "okay". I'll keep tweaking it until it satisfies me. This is in no way a reflection on the original recipe, I just have to adjust it to fit our needs.

I make several red velvet cakes at christmas and give them as gifts.Me and my daughter are known for our cakes and this being the most popular one.Everone calls for us to bake them a red velvet cake for their Christmas Party.Even though our recipe is different from your that you posted I know yours will be good.I never use cake flour.I also bake my in two round cake pans.I love the frosting.Thanks for sharing your recipe.