What is a great red velvet cake recipe?!

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Mine gets rave reviews whenever I make it

I like a very sweet vanilla buttercream frosting but cream cheese is good too

Red velvet cake

Ingredients
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons best-quality cocoa
1 1/2 ounces red food coloring
1 teaspoon salt
2 1/2 cups all purpose flour
1 teaspoon pure vanilla extract
1 cup buttermilk
1 teaspoon baking soda mixed with 1 tablespoon white vinegar [use a large bowl and be careful as the mixture will foam]

Method
Preheat oven to 350° .
Cream shortening; add sugar gradually. Add eggs, one at a time; beat well. Make a paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Pour baking soda/vinegar mixture over batter. Stir until thoroughly mixed. Bake in three 8-inch pans or two 9-inch pans for 30 minutes or until a cake tester inserted into the middle of the cakes comes out clean.

Cool on cooling racks for 10 minutes before inverting on to plates or cardboard rounds. Cool completely before frosting. Frost with your favorite white [vanilla or cream cheese] frosting.

BEST EVER RED VELVET CAKE (won at the fair with this)

INGREDIENTS:

CAKE:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 bottle (1 ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon butter flavoring
1 teaspoon vanilla extract
2 1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

FROSTING:
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 3/4 cups confectioners' sugar
3 teaspoons vanilla extract

DIRECTIONS:
1.In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.
2.Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3.In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.

Paula Deen’s Red Velvet Cupcakes
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Cream Cheese Frosting
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans

i forgot where i got this sorry

the best EVER...

http://www.grouprecipes.com/37947/magnol…

Well I don't know if that type of cake exists...but here is an adaptation of the original that was made during the civil war and served by southern ladies to their husbands to keep them home...So goes the story...LOL

1 tbsp. butter:
2 1/2 cups plus 12 tbsp. cake flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. cocoa powder
1 tsp. salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar

For the cake: Preheat oven to 350. Grease three 8" round cake pans with butter. Dust with 2 tbsp. of the flour and set aside. Sift remaining flour, sugar, baking soda, cocoa, and salt into a bowl. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a bowl with an electric mixer until combined. Add dry ingredients and beat until smooth, 1-2 minutes. Divide batter evenly between pans. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes. Let cakes cool for 5 minutes, then invert each onto a plate, then invert again onto a rack. Let cakes cool.

For The Frosting
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 cups confectioners' sugar

1 1/2 cups chopped pecans

For the frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until well combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

I love this cake....No complaints yet....

Have fun.............