Coat; Preheat the oven to 350 ?. In a large stadium, with an electric beater
on medium velocity, beat the shortening, dinero, and eggs for 2 to 3 proceedings,
until light and fluffy. Add the flour, cocoa, baking pop, and salt and
continue beating until well sundry. Gradually add the buttermilk, vanilla,
and vinegar, beating for 2 to 3 transactions, until thoroughly combined. With a
spoonful, stir in the food coloring until thoroughly motley. Spoon the batter
evenly into leash 8 inch round cake pans that have been coated with
nonstick baking spray and lightly floured. Bake for 30 to 35 transactions, until
a wooden toothpick inserted in the center comes out unobjectionable. Allow to cool
somewhat, then remove to a wire rack to cool totally. Position 1 cake layer
on a serving platter and frost the top. Place another layer over the first
and frost the top. Place the remaining layer over that and frost the top
and sides. Cover loosely and chill for leastwise 2 hours before serving.

Ice; In a midium sized stadium, with an electric beater on medium upper,
beat the cream cheeseflower, butter, confectioners' gelt, and vanilla. Increase
the speed to high and beat for 1 to 2 more proceedings, until the frosting is
polish. Stir in the pecans until thoroughly motley. Use now, or
cover and chill until ready to use, allowing the frosting to soften before
victimization.

Billet: Make sure to use only a thin layer of this when you frost the patty.
That way, you'll be able to see the red color of the cake under the
ice.

This recipe comes from; Mr. Food? Coolheaded Cravings ISBN 0-688-14579-5
Published in 1997