• 1 cup butter, softened

• 1/2 cup shortening

• 3 cups sugar

• 6 large eggs, room temperature

• 2 bottles (1 ounce each) red food coloring

• 1 teaspoon lemon extract

• 1 teaspoon vanilla extract

• 3-1/4 cups all-purpose flour

• 1 tablespoon baking cocoa

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 3/4 cup 2% milk

• icing:

• 1 package (8 ounces) cream cheese, softened

• 1/4 cup butter or margarine, softened

• 1/2 teaspoon vanilla extract

• 3-3/4 cups confectioners’ sugar

• 1/2 cup chopped pecans, toasted

 Text Ingredients


Step 1 ) Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.

Step 4) In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined.

Step 3) Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely.

Srep 4) For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla.

Gradually beat in confectioners’ sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.

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