Ingredients

The following ingredients have 4 Servings
  • ½ cup vegetable shortening ((Crisco brand recommended))
  • 1 ½ cups sugar
  • 2 eggs
  • 4 tablespoons unsweetened cocoa powder
  • 1 ounce red food coloring
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 ½ cups flour (sifted)
  • 1 tablespoon vinegar
  • 1 teaspoon baking soda
  • ½ cup butter
  • 8 ounces cream cheese (at room temperature)
  • ½ teaspoon vanilla flavoring
  • 1 pound confectioner’s sugar
  • 1 cup chopped, toasted pecans ((additional 1/2 cup to sprinkle on top if desired))

Instruction

  • Preheat oven to 350 degrees. Grease and flour three 8-inch cake pans and set aside.
  • Cream together the shortening and sugar until fluffy.
  • Add the eggs, one at a time, beating well after each addition. Continue beating for 1 minute on medium speed.
  • Add the cocoa and red food coloring to the creamed mixture.
  • Add the vanilla to the buttermilk and set aside.
  • Sift the flour with the salt.
  • Alternately add the flour and buttermilk to the creamed mixture.
  • Blend the vinegar and baking soda in a small bowl and beat it into the mixture.
  • Divide the batter between the prepared cake pans and bake 20-28 minutes. Remove from oven and allow to cool in pans for approximately 10 minutes. Turn out layers onto a rack to cool completely.