Ravishing Red Velvet Cake

Ingridients

Cake:

1/2 cup shortening

1 1/2 cups white sugar

2 eggs, room temperature

1 teaspoon butter flavored extract

4 tablespoons red food coloring

2 tablespoons unsweetened cocoa powder

1 cup buttermilk, room temperature

1 teaspoon salt

2 1/2 cups sifted all-purpose flour

1 tablespoon white vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1/2 cup butter, room temperature

1 (8 ounce) package cream cheese, room temperature

4 cups confectioners' sugar, sifted

1 teaspoon vanilla extract

Directions

Prep 30 m

Cook 25 m

Ready In 1 h 55 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.

Beat shortening and sugar until light and fluffy. Add eggs one at a time, mixing until fully incorporated. Stir in butter flavoring. Make a paste with food coloring and cocoa and add to the shortening mixture.

Mix buttermilk, salt, baking soda and vinegar; add to batter alternating with the flour mixture.

Divide batter into prepared pans. Bake in preheated oven until cake springs back when touched lightly with a finger or tester comes out clean, 20 to 30 minutes. Cook completely on wire rack.

To Make Cream Cheese Frosting: beat butter and cream cheese with an electric mixer until smooth. Gradually beat in confectioners' sugar and 1 teaspoon vanilla. Mix until well blended.