Red-Ish Velvet Cake With Cream Cheese Frosting

• FOR THE CAKE:
• 3/4 cups Vegetable Shortening (non-hydrogenated If You Can Get It)
• 1-2/3 cup Granulated Sugar (scant)
• 2 whole Eggs At Room Temperature
• 1-1/2 teaspoon Vanilla Extract
• 2/3 cups Unsweetened Cocoa Powder (heaping)
• 1-1/2 teaspoon Baking Soda
• 1/4 teaspoons Baking Powder
• 1 teaspoon Salt
• 2-1/4 cups All-purpose Flour
• 1-1/2 cup Water
• 1 ounce, fluid Red Food Coloring
• _____
• FOR THE FROSTING:
• 8 ounces, weight Cream Cheese, Softened
• 1-1/2 teaspoon Vanilla Extract
• 1/2 cups Butter, Softened
• 3-1/2 cups Sifted Powdered Sugar

1. FOR CAKE:
2. 1.treheat the oven to 350 degrees F. Grease and flour the pan(s) of your choice, very well; set aside.
3. 2.tream together the shortening and granulated sugar until fluffy.
4. 3.tdd the eggs and vanilla, and beat until incorporated.
5. 4.ttir in the cocoa powder until blended.
6. 5.tix in the baking soda, baking powder, and salt until fully distributed.
7. 6.tlternately add the water then flour, in 3 additions, until blended. Scrape down the sides of the bowl, as needed, to make sure that all of the ingredients are fully incorporated.
8. 7.ttir the desired amount of red food coloring into the cake batter. 2 teaspoons will give the cake a red-ish tint, while a full ounce (1 bottle) will give the cake a brighter red hue.
9. 8.tnce all of the ingredients have been added, mix batter on medium speed for 2 minutes.
10. 9.tivide batter evenly among prepared pans.
11. 10.take in a preheated 350 degree oven until a toothpick inserted in the center comes out clean. (Approximately 30 minutes for 2 round pans, 40 minutes for the rectangular pan, and 18-20 minutes for cupcakes.)
12. 11.tool completely in the rectangular pan before frosting, or for rounds or cupcakes, cool in the pans for 5 minutes, then remove from pan to cool completely on the racks.
13. 12.tnce cooled, frost with cream cheese frosting.
14. FOR FROSTING:
15. 1.tream together cream cheese, vanilla and butter until fluffy.
16. 2.tift or whisk powdered sugar to aerate it.
17. 3.ttir powdered sugar into cream cheese mixture, 1 cup at a time, until well blended.
18. 4.takes enough to generously frost a 13 x 9 x 2-inch pan, 24 cupcakes, or an 8-inch layer cake.

cake, vegetable shortening, sugar, eggs at, vanilla, cocoa, baking soda, ubc, salt, allpurpose, water, frosting, weight cream cheese, vanilla, butter, sugar

Taken from tastykitchen.com/recipes/desserts/red-ish-velvet-cake-with-cream-cheese-frosting-2/ (may not work)