mixer recipe request

Red Velvet Cake
this should keep you busy for a while

2 ounces red food coloring
3 tablespoons cocoa powder
1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon white vinegar
FROSTING:
6 large egg yolks
3/4 cup sugar
1/2 cup light corn syrup
1 pound butter
3 tablespoons Frangelica liquor (optional)

1. Make a paste with food coloring and cocoa. In separate bowl, cream shortening and sugar, add eggs, mix well, then add paste. Add buttermilk, alternating with sifted flour and salt. Beat well after each addition then add vanilla. Mix together soda and vinegar and fold into batter.

2. Pour batter into 2 greased and floured 9" springform pans and bake at 350° for 25 to 30 minutes. Cool and split each layer making 4 layers.

3. FROSTING: Beat egg yolks till light in color. On stove combine sugar and syrup in pan and bring to a boil stirring constantly. Transfer to measuring cup to stop cooking. While beating egg yolks stream in syrup mixture and beat till cool. Slowly add in butter and beat till smooth

4. Frost cake and keep it cool or the butter frosting will have it sliding everywhere

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*don't forget to bring your butter to room temp before mixing..

Ingredients:
3-1/2 cups all-purpose flour, plus more for dusting
1 cup whole-wheat flour
1 cup McCann's quick-cooking oats, plus more for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
2 cups (4 sticks) cold unsalted butter, cut in small cubes
5 extra-large eggs
1/2 cup cold buttermilk
1 cup maple syrup
1 tablespoon milk, optional
1 1/4 cups confectioners' sugar
1 teaspoon pure vanilla extract

Directions:
1. Heat oven to 400 with rack in center.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend the butter in at the lowest speed, and mix until butter is in pea-size pieces. Lightly beat 4 eggs. Combine buttermilk, 1/2 cup maple syrup, and beaten eggs. Add to flour mixture. Mix until just blended. The dough may be sticky.
3. Dump dough out onto a well-floured surface, making sure it is combined. Roll dough out to 3/4- to 1-inch thickness with a well-floured rolling pin. (There will be lumps of butter in dough.) Cut in 3-inch rounds with plain or fluted cutter (a clean empty soup can makes a nice cutter), and place on a prepared baking sheet (which means lightly buttered and evenly dusted with flour).
4. Lightly beat remaining egg with milk or 1 tablespoon water. Brush tops of scones with egg mixture. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.
5. Make a glaze by combining confectioners' sugar, remaining 1/2 cup maple syrup, and vanilla. Drizzle each scone with 1 tablespoon glaze. Sprinkle with a little uncooked oats, if desired.

Makes 14 large scones