The Cary Public Library and the Town of Cary will host An Evening with Katherine Hall Page on Monday, April 28, at 7 p.m. at the Page-Walker Arts & History Center downtown. The event is free.

Page is an Agatha Award-winning mystery novelist whose recent works include “The Body in the Ivy” and “The Body in the Belfry.”

Page’s latest work, published this month, is “The Body in the Gallery,” about a New England museum that gets unexpected attention when a murderer’s handiwork is found on display.

For information or to register call 460-3350.

Katherine Hall Page the recipe that appears in "The Body In The Gallery."

Red Velvet Cake

2-1/4 cups sifted cake flour 2 Tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1-1/2 cups sugar 1/2 cup unsalted butter at room temperature 2 large eggs 1 cup buttermilk 2 ounces ( 1/4 cup) red food coloring (for a very deep red) 1 teaspoon vanilla 1 Tablespoon white vinegar

Preheat the oven to 350 degrees. Grease and flower two 9-inch round cake pans. Sift the flour, cocoa, baking soda, baking powder and salt together. Set aside. Cream the sugar and butter. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter and sugar, alternating with the buttermilk. Add the food coloring, vanilla and vinegar. Beat well. Bake for approximately 30 minutes or until a toothpick or broom straw comes out clean. Cool on a cake rack.

Red Velvet Frosting

8 ounces cream cheese at room temperature 1/2 cup unsalted butter at room temperature 1 teaspoon vanilla 1 box (1 pound) sifted confectioners' sugar

Cream the butter and cheese. Add the sugar, beating until the mixture is fluffy. Add the vanilla and beat some more. Fill and frost the cake.

** You may add chopped pecans or walnuts to the frosting or use them on top of the cake. Some cooks like to sprinkle coconut on top. Serves 6-8.