Today is my mom's birthday and in honor of her I am going to share this recipe. Red velvet cake is her favorite, plus it is such a pretty cake. I think this cake makes a perfect addition to a holiday meal, too. Here we go, red velvet cake from scratch!\n\n1/2 C solid vegetable shortening 2 eggs 1 tsp baking soda\n\n1 1/2 C sugar 2 Tbsp cocoa\n\n2 bottles red food coloring 1 C buttermilk\n\n1 tsp vanilla extract 1 tsp salt\n\n2 1/2 C flour (all purpose) 1 Tbsp distilled white vinegar\n\n\n[B]Instructions\n[/B]\n1. Cream shortening and sugar with a mixer until fluffy. Beat in eggs.\n\n2. In small bowl, stir cocoa and coloring well.\n\n3. Beat cocoa mixture into cream mixture. \n\n4. Add buttermilk, vanilla and salt.\n\n5. Stir flour into slowly, using roughly 3 additions to do so.\n\n6. Combine baking soda and vinegar, then add to batter. Beat on medium speed for 2 mins.\n\n7. Pour into well greased and floured 9 inch round cake pans.\n\n8. Bake at 350 degrees for 30-35 mins.\n\n9. Remove and cool 10 minutes. Once emptied from cake pan, let cool completely.\n\nFrost with Cream Cheese Frosting or use my Cream Cheese Frosting recipe\n\n1 stick butter 1 box confectioners sugar\n\n1 8 oz package cream cheese 1/2 tsp vanilla flavoring\n\n1 C chopped pecans\n\n1. Soften butter and cream cheese at room temperature\n\n2. Cream both well and add sugar.\n\n3. Add vanilla and pecans, stir well. Frost your cake.