The Real Red Velvet Cake with Cream Cheese Frosting


1/2 cup shortening

1 1/2 cups sugar

2 eggs

1 tsp vanilla

1 tsp butter flavoring

1 1/2 oz bottle of red color

3 Tbsp leveled cocoa

2 1/2 cups sifted cake flour

1 cup buttermilk

1 tsp salt

1 Tbsp vinegar

1 tsp baking soda

Cream shortening, sugar,eggs, butter flavoring, vanilla and salt. Make a

paste of cocoa and food coloring. Then add to first mixture. Add by

alternating in three mixes, flour and buttermilk. Mix baking soda and

vinegar in a small bowl and add to batter. Blend. Bake in three 9" or 10"

lightly greased and floored pans, for 15 to 25 mins at 350'. Start

checking at 15 mins. with a toothpick down in cake. When comes out clean,

it's ready. Let cool about 15 mins. before popping out cakes. Let

completely cool, about 50 mins., before frosting.


2 packages cream cheese (3 oz each), softned

6 Tbsp unsalted butter, softned

1 tsp vanilla

2 cups sifted powered sugar

Chopped pecans for topping of cake and bewteen layers if desired.

Blend all until smooth.

Completely frost each layer before adding the next on top. Add chopped

pecans to each layer. Then frost top of cake and fill in the sides of

cake. Top with pecans.