Red Velvet Cake

1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 or 2 (1-ounce) bottles red food coloring
1 teaspoon vanilla extract
2 1/2 cups sifted cake flour
1/2 teaspoon salt
2 teaspoons cocoa
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon baking soda
Cream Cheese Frosting
Garnish: chopped pecans

Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Stir in food coloring and vanilla, blending well.

Combine flour, salt, and cocoa; set aside.

Combine buttermilk, vinegar, and soda in a 4-cup liquid measuring cup. (Mixture will bubble.)

Add flour mixture to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed 2 minutes; pour batter into 3 greased and floured 8-inch round cakepans.

Bake at 350° for 25 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top of cake. Garnish with chopped pecans, if desired.

Extra Tips:
Use 1 bottle of food coloring for bright red cake, and 2 bottles for deep red.
Sheet Cake: Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Spread cream cheese frosting on top of cake. Garnish, if desired. Yield: 1 (13- x 9-inch) cake.

Enjoy!