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1
PREHEAT oven to 350u00b0F.
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Spray a 16 3/4 x 11 3/4 x1 inch rimmed baking sheet with no stick spray.
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IN A MEDIUM BOWL beat shortening, sugar, vanilla and salt until light and fluffy. Add egg, Mix again to incorporate.
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4
IN A SMALL BOWL combine cocoa and red food coloring. Add cocoa mixture to creamed mixture. Add buttermilk and flour alternatively, beginning and ending with buttermilk.
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IN A SMALL BOWL combine soda and vinegar. Add to batter, beating well. Pour batter into prepared pan.
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BAKE 12 min.or until toothpick inserted in center comes out clean. Remove from oven. Place on wire rack to cool.
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7
USING A 5-INCH SNOWFLAKE CUTTER cut 12 pieces from the cake.Cut 4 smaller pieces with a 2 inch cutter.
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8
TO MAKE THE FROSTING in a small saucepan combine brown sugar and 2 Tbs butter over medium heat. Stir until sugar dissolves. Bring to a boil remove from heat.Add to cream, whisking well. Transfer to a heat resistant bowl.Let cool 1 hour, stirring occasionally.
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9
IN A LARGE BOWL combine remaining 3 TBS butter and cream cheese. Beat on med. high until smooth.Add vanilla. With mixer running, slowly add cooled brown sugar mixture. beating until combined. Gradually add confectioners sugar mixing until completely smooth.Refrigerate at least 30 minute before using.
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10
TO ASSEMBLE CAKES, place 4 lg snowflakes on 4 individual plates. Pipe icing along the spokes of each snowflake, top with another snowflake, repeat icing. End with a mini snowflake and pipe a rosette on top Garnish with edible glitter.
