Classic Red Velvet Cake
CATEGORIES
INGREDIENTS
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 1 bottle red food coloring, 1 ounce
- 3 teaspoons white vinegar
- 1 teaspoon butter flavoring
- 1 teaspoon vanilla
- 2 1/2 cups cake flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- FROSTING
- 1 8 ounce package cream cheese, softened
- 1/2 cup butter
- 3 3/4 cups confectioners sugar
- 3 teaspoons vanilla
DIRECTIONS
- In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa and baking soda and salt; add to creamed mixture alternately with buttermilk.
- Pour batter into 3 greased and flourd 9" round baking pans. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large mixing bowl, combine frosting ingredents; beat until smooth and creamy. Spread between layers and over top and sides of cake.