- 2
Ingredients
- 2-1/4 cup sifted flour
- 1 tsp salt
- 1/4 cup cocoa
- 2 ounces red food coloring
- 1/2 cup vegetable shortening
- 1-1/2 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tsp baking soda
- Have all ingredients at room temperature
Preparation
Step 1
Preheat oven to 350*
Grease and line 2- 9 inch pans with parchment paper. Regrease and flour.
In the bowl of an electric mixer, cream shortening and sugar until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla extract.
In a separate bowl, mix the flour, cocoa powder and salt. Add one- third of the mixture to butter mixture and beat on low. Add half of the buttermilk. Alternate adding flour mixture and buttermilk, ending with flour mixture. Add food coloring.
In a small bowl, combine the vinegar and baking soda. Add to the cake batter, mixing until just combined. Pour the batter into the cake pans. Bake for 25 to 30 minutes or until a toothpick comes out clean from the center of the cake.
Cool the cakes in the pans for 10 minutes before inverting onto wire racks. When the cakes are completely cooled, fill and frost them with cream cheese icing. Apply chopped pecans to the side of the cake. Decorate the top of the red velvet cake with pecans halves.
Keep the cake refrigerated until served.