Red Velvet Cake With Cream Cheese Pecan Frosting (February)

Directions

1. Cake; Preheat the oven to 350 . In a large bowl, with an electric beater on medium speed, beat the shortening, sugar, and Large eggs for 2 to 3 min, till light and fluffy. Add in the flour, cocoa, baking soda, and salt and continue beating till well mixed. Gradually add in the buttermilk, vanilla, and vinegar, beating for 2 to 3 min, till thoroughly combined. With a spoon, stir in the food coloring till thoroughly mixed. Spoon the batter proportionately into three 8 inch round cake pans which have been coated with nonstick baking spray and lightly floured. Bake for 30 to 35 min, till a wooden toothpick inserted in the center comes out clean. Allow to cold slightly, then remove to a wire rack to cold completely. Place 1 cake layer on a serving platter and frost the top. Place another layer over the first and frost the top. Place the remaining layer over which and frost the top and sides. Cover loosely and refrigeratefor at least 2 hrs before serving.
2. Frosting; In a midium sized bowl, with an electric beater on medium speed, beat the cream cheese, butter, confectioners' sugar, and vanilla. Increase the speed to high and beat for 1 to 2 more min, till the frosting is smooth. Stir in the pecans till thoroughly mixed. Use immediately, or possibly cover and refrigeratetill ready to use, allowing the frosting to soften before using.
3. Note: Make sure to use only a thin layer of this when you frost the cake.
4. Which way, you'll be able to see the red color of the cake under the frosting.