1 1/2 cups sugar
2 1/2 cups all-purpose flour, presifted
1 cup buttermilk
4 tablespoons cocoa
1 teaspoon pure vanilla extract
1 bottle red food coloring
1 1/2 teaspoons baking soda
1 tablespoon apple cider vinegar
Cream together the shortening and sugar. Add eggs, one at a time, beating after adding each egg. Alternate adding flour and buttermilk, mixing on medium until blended.
In a separate bowl, mix the cocoa, vanilla, and food coloring. Then fill up the food coloring bottle with water and add the water to the mix. Use a whisk to mix until smooth.
Add this to the Red Velvet cake batter. Mix well on low. Dissolve the baking soda and vinegar in a small bowl. Add to the cake batter and mix.
Pour the Red Velvet cake batter into two greased and floured 9 inch round cake pans.
Bake in a preheated 350 degrees Fahrenheit oven for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the Red Velvet cake for about 10 minutes before removing from the cake pans.
Then remove from cake pans. Let your Red Velvet cake cool completely before frosting with the frosting of your choice.
Cream Cheese Frosting for a Red Velvet Cake2- 8 ounces packages cream cheese, softened
1/2 cup butter, softened (do not substitute margarine)
1 cup finely chopped pecans
2 cups confectioners' sugar
1 teaspoon vanilla extract
Cream together butter and cream cheese. Add the chopped pecans. Mix well until creamy.
Then add the vanilla and confectioners' sugar. Mix well with a blender or by hand.
Put cream cheese frosting in the refrigerator while the Red Velvet cake is baking.
Do not use the frosting until it is cold. Apply to the Red Velvet cake after the cake has completely cooled.