- 350°
- Grease and flour 2, 9 x 2-in round cake pans
- Use Favorite cream cheese frosting
- Serves: 16
- Cook Time: 35-40 min
- 1 1/4 cups vegetable shortening
- 2 cups sugar
- for parchment paper sugar
- 1 tablespoon unsweetened Dutch-process cocoa powder
- 4 1/2 teaspoons red gel food color
- 3 cups flour
- 1 1/4 teaspoons fine salt
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons pure vanilla extract
- 1 1/4 teaspoons distilled white wine vinegar
- 3 extra-large eggs
- 1 1/4 cups buttermilk
- Position rack in center of oven. Preheat to 350°. Grease and flour 2, 9 x 2-inch pans; set aside
- In a large bowl, add shortening, sugar, cocoa powder, red food color, cake flour, salt, baking soda, vanilla, and vinegar beat on low until blended; then beat on medium for 1 minute. Add eggs one at a time, beating each for 1 minute before adding another. Add buttermilk in two portions, beating after each portion until well blended. Make sure to scrape the sides of the bowl and blend that into the mix.
- Divide batter between the two pans. Bake for 35 to 40 minutes or until cake just begins to pull away from sides of pan.
- Cool cakes on wire rack for 1 hour. Turn cakes onto lightly sugared parchment paper; cool to room temperature. Wrap tightly in plastic wrap and freeze until ready to frost.
- Use cream cheese frosting for carrot cake . Spread frosting over one cake; top with second cake. Frost sides and top of cake with remaining frosting.