Sweetheart Red Cake Recipe

Sweetheart Red Cake Recipe photo by Taste of Home Coat two 9-in. round baking pans with cooking spray and flour. In a bowl, cream the butter and sugar for 2 minutes or until crumbly. Add egg and egg whites, one at a time, beating well after each addition. Beat in the applesauce, food coloring, vinegar and vanilla. Combine the flour, salt, baking soda and cocoa; add to the creamed mixture alternately with buttermilk. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Remove 1/2 cup frosting; tint pink. Spread remaining frosting between layers and over top and sides of cake. Pipe pink hearts over top of cake. Yield: 12 servings.