Ingredients:
Cake:
- 3 large eggs (room-temp)
- 2 cups granulated sugar
- 1 teaspoon butter flavor Crisco
- 2 ounces red food coloring
- 2 tablespoons unsweetened cocoa
- 1 cup unsalted butter, softened
- 2 1/2 cups cake flour, sifted (i use swan’s down, sift 3x)
- 1 1/4 teaspoons salt
- 1 cup buttermilk (i use or make my own from lemon juice & milk)
- 1/2 teaspoon baking soda
- 1 pinch baking soda
- 1 1/4 tablespoons vinegar
Frosting:
- 0.75 (1 1/2 stick) unsalted butter, softened
- 1 cup pecans, chopped
- 8 ounces pkg cream cheese, softened
- 1 lb confectioners’ sugar, sifted
- 1 teaspoon clear vanilla extract
Directions:
1- Preheat oven to 350°f spray pans w/pam baking spray or grease and flour two 9-in. cake pans; set pans aside.
2- With the electric mixer on medium speed, beat eggs, shortening, and sugar until well combined. add the food coloring and cocoa, mixing well. add the butter and mix well.
3- In a separate bowl, sift the cake flour & salt three times. slowly add to creamed mixture. add the buttermilk and mix well.
4- In a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved. once dissolved, add to batter and mix well.
5- Pour batter into the prepared pans & bake about 20 mins or until cake springs back upon touch. let layers cool completely on wire racks.
6- While cakes are cooling, prepare frosting. using an electric mixer, combine butter, vanilla & cream cheese until completely blended. reduce mixer speed & gradually add sifted confectioners’ sugar. once completely blended, add chopped pecans, if desired.
