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
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
Preheat oven to 350°f spray pans w/pam baking spray or grease and flour two 9-in. cake pans; set pans aside.
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.
In a separate bowl, sift the cake flour & salt three times. slowly add to creamed mixture. add the buttermilk and mix well.
In a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved. once dissolved, add to batter and mix well.
Pour batter into the prepared pans & bake about 20 mins or until cake springs back upon touch. let layers cool completely on wire racks.
While cakes are cooling, prepare the 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.