Ingredients
½ cup shortening, such as Crisco
1 ½ cups sugar
2 large or extra large eggs (room temperature)
2 cups cake flour, such as Swan’s Down
½ teaspoon salt
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ ounces (1 bottle) red food coloring
1 teaspoon baking soda
1 tablespoon white vinegar
Preheat oven to 350 degrees with rack in center position. Prepare 2 – 9 inch cake pans, as follows. Cut waxed or parchment paper the size of the bottom of the pan. Spray cooking spray in pan, place paper on the bottom, spray bottom and sides again, and dust with flour. This will help prevent cake from sticking to the bottom of the pan.
Cream together shortening and sugar in a stand mixer with flat beater attachment. Add eggs and mix well. Sift together flour, salt and cocoa powder. Alternately, add the flour mixture and buttermilk to the creamed mixture (approximately 1/3 flour, ½ buttermilk, 1/3 flour, ½ buttermilk, 1/3 flour). (*Don’t ask me why, but cake/cookie recipes usually call for alternately adding dry and liquid mixtures into a batter, starting and ending with the dry.) Add vanilla and red food coloring, and mix well. (*Be careful with the food coloring, it will stain clothes and hands.) In a small bowl or cup, dissolve baking soda into vinegar (will bubble), and then beat into batter.
Divide batter evenly between the 2 pans and gently smooth surface. Bake for 30 to 35 minutes, until toothpick inserted in middle comes out clean. Cool in pans for 10 minutes. Remove from pans, and let cool completely on wire rack.
Cream Cheese Frosting
Ingredients
1 (8 ounce) package cream cheese (room temperature)
1 stick (8 tablespoons) butter (room temperature)
1 (16 ounce) package powdered sugar
1 teaspoon vanilla extract
1 (8 ounce) carton whipped topping, such as Cool Whip (thawed)
Cream butter and cream cheese together using wire whisk attachment of stand mixer. Add powdered sugar and vanilla, and starting on low (to prevent sugar from flying out of the bowl), increase speed and thoroughly incorporate. Finally, add whipped topping and mix until smooth.
Ice cake when completely cool. Store in refrigerator unless eating within couple hours, as icing can get “droopy” if too warm.