I get to visit my grandmother once or twice a year and she always has this cake made and waiting for when I get there. 

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Cake

1 1/2 cup shortening

1 1/2 cup sugar

3 eggs

1 oz red food coloring

1 Tbsp cocoa

2 1/2 cups cake flour

1 Tbsp vanilla

1 Tbsp baking soda

1 cup buttermilk

1 Tbsp vinegar

1 dash salt

Icing

1 box powdered sugar

8 oz. cream cheese (room temperature)

1 stick of butter, melted

1 Tbsp vanilla

1 cup chopped pecans (optional)

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Directions

Preheat oven at 350°
Mix together shortening, sugar and eggs. Make a paste with cocoa and red food coloring. Combine with shortening, sugar, and egg mixture. Add salt, flour, buttermilk, vanilla, baking soda and vinegar (alternate baking soda and vinegar). Bake in 2 round 8-inch greased pans for 30 minutes. To make icing beat together all ingredients until well mixed. When cake has cooled slide each round of cake from pan. Ice the top of the bottom round, then place the second round of cake on top. Continue icing the top and sides of the cake. Finish with sprinkling of chopped pecans on top. 

Side notes: I am not a big fan of red food coloring so I put half the amount my grandmother uses. You can also substitute beet juice or other naturally red juices, however the color may not be as vibrant. Also, to make more layers you can cut each cake round in half. This will make four layers. Make sure to double the icing if you decide to create more layers. This recipe is so delicious and even better after it’s chilled in the refrigerator overnight. 

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