Velvety Red Velvet Cake

For Valentine's Day, or any day you're ready to paint the town red, this cake's the answer.

Serves: 12

Cooking Time: 40 min

Ingredients

• 1 1/2 cups vegetable shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 tablespoon unsweetened cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 1 teaspoon white vinegar
• 2 tablespoons red food color (1-ounce bottle) (see Note)
• Cream Cheese Pecan Frosting (see Note)

Instructions

1. Preheat oven to 350 degrees F. Coat three 8-inch cake pans with cooking spray and lightly flour.
    
2. In a large bowl, with an electric beater on medium speed, beat shortening, sugar, and eggs 2 to 3 minutes, until light and fluffy. Add flour, cocoa, baking soda, and salt and continue beating until well mixed. Gradually add buttermilk, vanilla, and vinegar, beating 2 to 3 minutes, until thoroughly combined.
    
3. With a spoon, stir in food color until thoroughly mixed. Spoon batter equally into prepared cake pans. Bake 30 to 35 minutes, until a wooden toothpick inserted in center comes out clean.
    
4. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks. Spread frosting between layers and on top and sides of cake. Cover loosely and chill for at least 2 hours before serving.

Notes

Yes, it takes 2 tablespoons of red food color to give it its rich red hue.

For the perfect cream cheese pecan frosting for this cake, in a medium-sized bowl, with an electric beater on medium speed, beat 1 (8-ounce) package softened cream cheese, 1 stick softened butter, 2-1/2 cups confectioners' sugar, and 1 teaspoon vanilla extract. Increase the speed to high and beat for 1 to 2 more minutes, until the frosting is smooth. Stir in 1 cup chopped pecans until thoroughly mixed. Use immediately, or cover and chill until ready to use, allowing it to soften again when needed.