Ingredients
• 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
Directions
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.
