White Velvet Cake II

3.7
(68)

A change from the red velvet standard cake recipe.

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Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
20
Yield:
2 to 8 - inch pans

Ingredients

  • 1 ½ cups butter, softened

  • 1 ½ cups white sugar

  • 2 eggs

  • 1 cup buttermilk

  • 1 teaspoon baking soda

  • 2 cups all-purpose flour

  • ½ teaspoon salt

  • ½ cup butter flavored shortening

  • 1 (8 ounce) package cream cheese

  • 4 cups sifted confectioners' sugar

  • 1 tablespoon milk

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.

  2. Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.

  3. Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.

  4. To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

Nutrition Facts (per serving)

422 Calories
24g Fat
51g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 422
% Daily Value *
Total Fat 24g 31%
Saturated Fat 13g 64%
Cholesterol 68mg 23%
Sodium 273mg 12%
Total Carbohydrate 51g 18%
Dietary Fiber 0g 1%
Total Sugars 40g
Protein 3g
Vitamin C 0mg 1%
Calcium 33mg 3%
Iron 1mg 4%
Potassium 58mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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