Red Velvet Cake

Red Velvet Cake ~by Ree Drummond ~ From The Pioneer Woman Cooks
"A Real Treat for girl get-togethers
1 cup shortening
13/4 cups sugar
21/2 cups cake flour
11/4 teaspoons salt
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
11/2 teaspoons vinegar
1 ounce red food coloring
11/2 teaspoons cocoa powder
Preheat oven to 350 degrees.  Spray 2 round 10 inch cake pans with non-stick baking spray.
Blend togeether the shortening and sugar, with electric blender, set aside.  Sift togethere the flour and salt, set aside.  Mix the eggs, buttermilk, vanilla,baking soda, and vinegar in a seperate bowl. Alternate adding the flour mixture and the buttermilk mixture to the shortening mixture in the mixing bowl.  In a small bowl, mix the red food coloring and cocoa powder.  Pour into the mixing bowl.  Mix until just combined, don't overbeat.  Pour the batter into the cake pans and bake for 25 minutes, or until a toothpick comes out clean.  Allow to cool for 20 minutes before removing the cakes from the pans.

CREAM CHEESE ICING
11/2  8 ounce cream cheese
3/4 cup unsalted butter (11/2 sticks)
11/2 pounds powered surgar
1/4 teaspoon salt
2 teaspoons vanilla extract
Whip cream cheese and butter in mixing bowl till smooth.  Sift powered sugar and add it to the mixing bowl. Add the salt and mix.  Add the vanilla and mix until smoooth.  Place one layer onto cake plate and plop a large spoonful of icing on it.  Spread evenly over cake.  Place the other cake on top face down.  Ice the top... ice the sides.  Refrigerate the cake for 20 minutes before cutting.  ENJOY!