Does anyone have the recipe for a red velvet cake with eggnog frosting fromWoman's World?

I think it was in one of the holiday issues from a year or two ago.Does anyone have the recipe for a red velvet cake with eggnog frosting fromWoman's World?
Red Velvet Cake


This cake has even more going for it than its startling color. It's light textured and delicious, too.


2-1/4 cups all-purpose flour, sifted


1 teaspoon salt


2 tablespoons cocoa


2 1-ounce bottles of red food coloring (equivalent measure is 1/4 cup or 4 tablespoons)


1/2 cup Crisco漏 or other vegetable shortening


1-1/2 cups sugar


2 large eggs


1 cup buttermilk


1 teaspoon vanilla extract


1 teaspoon white vinegar


1 teaspoon baking soda


Preheat oven to 350掳F. Grease and flour two 9-inch cake pans.





Combine the sifted flour and salt, and set aside.





Put the cocoa in a small glass bowl, and add the food coloring gradually, stirring until mixture is smooth. Set aside.





Cream together the shortening and sugar, beating for 4 or 5 minutes at medium speed in your electric mixer until fluffy. Add the eggs, one at a time, beating for at least 30 seconds after each addition.





At low speed of your mixer, add the flour mixture to the sugar mixture alternately with the buttermilk and vanilla, scraping down the sides of the bowl as necessary. Add the cocoa/food coloring mixture, mixing until color of batter is uniform. Do not overbeat; overbeaten cake batter will result in a tough cake. Turn off your mixer.





In a small bowl, mix the vinegar with the baking soda. It will foam up. Stir it briefly to mix, and then add it to the cake batter, folding it in to incorporate well, but do not beat.





Pour the batter into the prepared cake pans, and bake in a 350掳F oven for 25 to 30 minutes, or until a cake tester comes out clean. Allow layers to cool on a rack for 10 minutes before turning out. Let cake cool completely before frosting.





Red Velvet Cake Tips


Don't be tempted to shorten the shortening/sugar creaming time. Cake texture will be far better, and you can mix up your cocoa and food coloring while the mixer is running.


Mixing the cocoa with the food coloring is the best way to get uniform color in the cake. On my first test cake, I sifted the cocoa together with the flour, twice, and still came up with little cocoa-colored whorls in the finished cake.


Yes, red food coloring does stain, so use glass utensils rather than plastic. And be careful.


The recipes I found on the Internet came up about fifty/fifty as far as the amount of red food coloring they called for -- some with one ounce, the rest with two ounces. Let me just say this: The cake with one ounce of food coloring was a very dark pink. The cake with two ounces (1/4 cup, or 4 tablespoons) was RED.


The recipes also varied on the amount of vinegar with some calling for as much as one tablespoon. I found that one teaspoon works just fine. And white vinegar with its less pungent scent is preferable to apple cider vinegar.


Most recipes stated that this recipe was suitable for three 8-inch layers and one 9x13-inch cake, but I did not find it to be necessarily so. If you want more than two layers, better to bake two 9-inch layers and split them. A 9x13-inch cake will work, but requires careful testing by the cook after 25 minutes.





eggnog frosting%26gt;%26gt; Eggnog Frosting


TIME/SERVINGS





Total: 7 mins





Active: 7 mins





Makes: 2 cups








By A茂da Mollenkamp


This is a sweet way to use leftover eggnog. It will give a grown-up slant to sugar cookies or cupcakes.





Game plan: If refrigerating, allow frosting to come to room temperature before using.





INGREDIENTS


1 stick (8 tablespoons) unsalted butter, softened


1 1/2 cups powdered sugar


1/2 teaspoon vanilla extract


Pinch ground cinnamon


Pinch kosher salt


1/4 cup Best Eggnog


1/4 teaspoon freshly grated nutmeg


INSTRUCTIONS


In a medium mixing bowl, use a hand mixer to cream the butter on medium speed until fluffy and light in color.


Add the powdered sugar and continue to mix until it is well incorporated.


Add the remaining ingredients and beat until frosting is very airy and thoroughly mixed, about 2 minutes. Use immediately to frost cookies or cupcakes, or store covered in the refrigerator until ready to use.Does anyone have the recipe for a red velvet cake with eggnog frosting fromWoman's World?
You can buy a box mix for red velvet cake, and here's an egg nog frosting recipe:


http://www.chow.com/recipes/10770
try allrecipes.com