Red Velvet Cake with Cream Cheese Frosting
Ingredients
| 1/2 cup vegetable shortening | ||
| 1 1/2 cups sugar | ||
| 2 eggs | ||
| 1 or 2 oz bottle of red food coloring | ||
| 2 tbs vanilla extract | ||
| 2 1/2 cups sifted flour | ||
| 1/2 tsp salt | ||
| 2 tsp unsweetened cocoa powder | ||
| 1 cup buttermilk | ||
| 1 tbs white vinegar | ||
| 1 tsp baking soda | ||
| 1 (8oz) package cream cheese, softened | ||
| 1 stick unsalted butter, softened | ||
| 1 lb box confectioners sugar, sifted | ||
| 1 tsp vanilla extract | ||
| chopped pecans for garnish |
- Preheat the oven to 350 degrees, then flour three 8 inch cake pans.
- Beat the vegetable shortening at medium speed with an electric mixer until fluffy.
- Gradually add the sugar and continue to beat well.
- Add the eggs one at a time, beating after each addition until blended.
- Stir in the food coloring and vanilla and beat well.
- Combine the flour, salt, and cocoa and set aside.
- Combine the butter, milk, vinegar, and baking soda in a 4 cup measuring cup, the mixture will bubble up.
- Add the flour mixture to the shortening mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
- Beat at low speed after each addition until blended.
- Beat at medium speed for 2 minutes.
- Pour the batter into the prepared pans and bake for 25 minutes.
- Allow the layers to cool completely on wire racks before frosting.
- To make the frosting, beat the cream cheese and butter until fluffy.
- Gradually add the confectioner’s sugar, beating at low speed until blended.
- Add the vanilla, beating until well blended.
- Makes 3/1/2 cups of frosting.
- Spread the frosting between the layers and on top of the cake, then garnish with chopped pecans
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