Can anyone give me a recipe for red velvet cake and sweet potato pie?

EASY RED VELVET CAKE





INGREDIENTS


1/2 cup shortening


1 teaspoon butter flavored extract


1 1/2 cups white sugar


2 eggs


4 tablespoons red food coloring


2 tablespoons unsweetened cocoa powder


1 cup buttermilk


1 teaspoon salt


2 1/2 cups sifted all-purpose flour


1 tablespoon distilled white vinegar


1 teaspoon baking soda


1/2 cup butter


1 (8 ounce) package cream cheese


4 cups confectioners' sugar


1 teaspoon vanilla extract





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans.


Cream shortening, butter flavoring, sugar, and eggs until light and fluffy. Make a paste with food coloring and cocoa and add to the shortening mixture.


Mix buttermilk, salt, baking soda and vinegar; add to mixture. Slowly add flour to mixture.


Put batter into 2 greased 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes. Allow to cool completely, then frost with Cream Cheese Frosting.


To Make Cream Cheese Frosting: Combine 1/2 cup butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Mix until well blended.


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SWEET POTATO PIE





INGREDIENTS


1 (1 pound) sweet potato


1/2 cup butter, softened


1 cup white sugar


1/2 cup milk


2 eggs


1/2 teaspoon ground nutmeg


1/2 teaspoon ground cinnamon


1 teaspoon vanilla extract


1 (9 inch) unbaked pie crust





DIRECTIONS


Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.


Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.


Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.Can anyone give me a recipe for red velvet cake and sweet potato pie?
RED VELVET CAKE: http://www.foodnetwork.com/food/recipes/鈥?/a>





Vegetable oil for the pans


2 1/2 cups all-purpose flour


1 1/2 cups sugar


1 teaspoon baking soda


1 teaspoon fine salt


1 teaspoon cocoa powder


1 1/2 cups vegetable oil


1 cup buttermilk, at room temperature


2 large eggs, at room temperature


2 tablespoons red food coloring (1 ounce)


1 teaspoon white distilled vinegar


1 teaspoon vanilla extract


Cream Cheese Frosting, recipe follows


Crushed pecans, for garnish


Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.


In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.





Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.





Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.





Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.





Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.





Cream Cheese Frosting:


1 pound cream cheese, softened


4 cups sifted confectioners' sugar


2 sticks unsalted butter (1 cup), softened


1 teaspoon vanilla extract


In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)


Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.





SWEET POTATO PIE:http://www.foodnetwork.com/food/recipes/鈥?/a>





2 cups peeled, cooked sweet potatoes


1 1/4 cups sugar


1/2 stick melted butter


2 eggs


1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon


1/4 teaspoon salt


1/4 teaspoon ground cinnamon


1/4 teaspoon ground ginger


1 cup milk


9-inch unbaked pie crust


3 egg whites


Preheat the oven to 350 degrees F.


For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.





For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.


** -G00D LUCK**