BUDDY VALASTRO'S RED VELVET CAKE

BUDDY VALASTRO'S RED VELVET CAKE image

Yield 16

Number Of Ingredients 12

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1 1/4 C. vegetable shortening
2 C. sugar, additional for parchment
1 T. unsweetened Dutch-process cocoa powder
4 1/2 tsp. red gel food color
3 C. cake flour
1 1/4 tsp. fine sea salt
1 1/4 tsp. baking soda
1 1/4 tsp. pure vanilla extract
1 1/4 tsp. distilled white vinegar
3 extra-large eggs
1 1/4 C. buttermilk
Any cream-cheese frosting

Steps:

Position rack in center of oven; preheat to 350 F. Grease and flour 2 (9x2-in.) round cake pans; set aside. Beat shortening and next 8 ingredients in large bowl of electric mixer at low speed just until blended; beat at medium-low for 1 minute. Add eggs individually, beating 1 minute after each addition. Add buttermilk in 2 portions, beating just until blended, scraping sides of the bowl between additions. Divide batter between prepared pans. Bake 35-40 minutes or until cake just begins to pull away from sides of pan. Cool cakes on wire rack for an hour. Turn cakes onto lightly sugared parchment paper; cool to room temperature. Wrap tightly in plastic wrap and freeze until ready to frost. Spread frosting over one cake; top with second cake. Frost sides and top of cake with remaining frosting.