A splendid three-layer version of the classic red velvet cake, filled and frosted with a luscious white chocolate frosting.

Red Velvet Cake with White Chocolate Frosting

1 cup butter, softened

3 cups granulated sugar

3 large eggs

1 fluid-ounce red food coloring

3 tablespoons baking cocoa powder

3 cups all-purpose flour

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon white vinegar

 

White Chocolate Frosting:

1 (12-ounce) package white chocolate chips

2 (8-ounce) packages cream cheese, softened

1 cup butter, softened

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch pans.
2. In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture. Add flour alternately with buttermilk. Add vanilla and salt.
3. Mix baking soda with vinegar and gently stir into mixture. Be careful not to over mix.
4. Divide batter into the prepared pans. Bake for 25 minutes. Cool on rack 10 minutes before removing from pans. Cool completely before icing.
5. For White Chocolate Frosting: Melt the white chocolate in double boiler over simmering water and allow to cool to lukewarm.
6. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.

Makes 12 servings.