I used a recipe from my better homes and gardens cookbook.
- 1 cup (2 sticks) butter, softened
- 2 packages (8 oz. each) cream cheese, softened
- 8 cups sifted confectioners' sugar (about 2 lbs.)
- 2 tablespoons milk
Well, this cake turned out okay. Next time I will try to find a recipe for the batter that is a little more moist, but with the cream cheese frosting it tasted great. It is really smooth and easy to frost with, although quite a bit richer than butter cream.
One thing that I did not do, was that I didn't mix the coco powder with the dye first. I just mixed them both into the batter at the same time. I think this is why the redness of the cake is not totally uniform. Maybe I will just follow directions next time...