Ingredients

serves 16

　　

Cake

1 cup (2 sticks) butter, at room temperature

　　1/2 cup vegetable shortening

　　3 cups granulated sugar

　　7 eggs

　　One 1-ounce bottle red food coloring

　　2 teaspoons vanilla extract

　　3 cups cake flour

　　1/4 teaspoon salt

　　1 cup milk

　　

Frosting

Two 3-ounce packages cream cheese, at room temperature

　　1/2 cup (1 stick) butter, at room temperature

　　1 teaspoon vanilla extract

　　One 1-pound package confectioners’ sugar, sifted

　　1–2 tablespoons milk, if needed

　　

Step 1

Preheat the oven to 325 degrees. Grease and flour a 10-inch tube pan. For the cake, in a mixing bowl, combine the butter, shortening, and sugar, and cream until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the food coloring and vanilla. Stir together the flour and salt; add this to the creamed mixture alternately with the milk, beating well. Pour the batter into the prepared pan. Bake 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a rack to cool completely.

　　

Step 2

While the cake cools, make the frosting: Combine the cream cheese and butter and blend until smooth. Stir in the vanilla, mixing well. Gradually add the sugar, beating until creamy. If necessary, add a little milk to achieve a spreading consistency.

　　

Step 3

Frost the cake.

　　Paula Deen's Kitchen Classics