Missy's Red Velvet Cake W/cream Cheese Frosting

I'm giving this cake five stars. Worth trying but definitely follow the directions as they are. I think it's perfect the way it is!!


Cake :

- 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 (you can use or make your own from lemon juice & milk as I do)
- 1/2 teaspoon baking soda
- 1 pinch baking soda
- 1 1/4 tablespoons vinegar

Frosting :

- 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


1. Preheat oven to 350°f spray pans w/pam baking spray or grease and flour two 9-in. cake pans; set pans aside.
2. 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.
3. In a separate bowl, sift the cake flour & salt three times. slowly add to creamed mixture. add the buttermilk and mix well.
4. In a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved. once dissolved, add to batter and mix well.
5. Into the prepared pans, pour batter & bake until cake springs back upon touch, about 20 mins. let layers cool completely on wire racks.
6. While cakes are cooling, prepare frosting. Combine together butter, vanilla & cream cheese using an electric mixer, until completely blended. reduce mixer speed & gradually add sifted confectioners’ sugar. once completely blended, add chopped pecans, if desired