Scrumptious Red Velvet Cake

Ingredients:
 

1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar

Directions: 

1. Preheat  oven to 350 degrees.

2.  Prepare three 9″ cake pans by lining only the bottom with parchment paper. You can use 9″ circular parchment. Ensure parchment is greased and lightly floured.  This makes it easier to remove the cake after baking.

3. In a large bowl beat shortening and 1 1/2 cups sugar until  fluffy. 

4.  Add eggs and mix for about 1 minute with hand mixer at high speed. 

5.  In a small bowl combine cocoa, red food coloring, salt, 1 teaspoon vanilla, and buttermilk together. 

6.  Mix well and add to egg mixture.  Slowly add the flour to the batter,mixing well until incorporated fully. Mix in soda and vinegar and gently fold into cake batter. Don’t beat or stir the batter after this point.

7.  Using a measuring cup, pour equal amounts of batter into each pan.

8.  Place cakes in oven and bake for 30 minutes. Let cool to room temperature.

9.  After cakes have been cooled.

10. Beat cream cheese, butter, sour cream and Pure Vanilla Extract in large bowl until smooth and fluffy. Slowly add confectioners’ sugar until light and smooth.

Layering Cakes:

1. Remove first cake from cake pan and parchment and place on cake stand.

2. Spread some frosting on the top of it starting from the middle and out to the edges.

3.  Stack second cake on top of the frosted cake and apply equal portion of frosting. 

4.  Place third cake on top of the two cakes.  Spread frosting from middle out to edges and cover entire cake with remainder of frosting in a swirling hand motion.

5. Gently apply almond slices all around the cake.