Red Velvet Cake

Picture Courtesy of Catherine Martin

Ingredients
1/2 Cup of Shortening
1 1/2 Cups Sugar
1 or 2 (1 oz.) Bottle of Red Food Coloring
1 tsp. Vanilla Extract
2 1/2 Cups of Sifted Cake Flour
1/2 tsp. Salt
2 tsps. Cocoa
1 Cup Buttermilk
1 Tbsp. White Vinegar
1 tsp. Baking Soda
Cream Cheese Frosting (see below)
Garnish: Chopped Pecans

Cream Cheese Frosting
1 (8oz) package of Cream Cheese, softened
1/2 Cup Margarine or Butter, softened
1 (16 oz) Package Powdered Sugar, sifted
1 tsp Vanilla Extract

-Beat cream cheese and butter until fluffy. Gradually add powdered sugar, beating at low speed until blended; add vanilla, beating until blended.

Directions
1.Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Stir in food coloring and vanilla, blending well.
3. Combine flour, salt, and cocoa; set aside.
4. Combine buttermilk, vinegar, and soda in a 4-cup liquid measuring cup (mixture will bubble).
5. Add flour mixture to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at a low speed until blending after each addition. Beat at a medium speed 2 minutes pour batter into 3 greased and floured 8-inch round cakepans.
6. Bake at 350 degrees for 25 minutes. Cool in pans or wire racks 10 minutes; remove from pans, and cool completely on wire racks.
7. Spread Cream Cheese Frosting between layers of cake. Garnish with chopped pecans if desired.

Yield: 1 3 layer cake