Dolly's Red Velvet Bouffant Cake

Recipe Ingredients

		For The Cake
1 1/4 cups	247g / 8.7oz	Sugar
1 cup	198g / 7oz	Vegetable shortening
2		Eggs
1/2 cup	118ml	Beets - cooked and peeled
3 tablespoons	45ml	Cocoa
2 tablespoons	30ml	Red food coloring
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Vanilla
1 cup	237ml	Buttermilk
2 1/4 cups	140g / 4.9oz	Cake flour - sifted
1 teaspoon	5ml	Baking soda
1 tablespoon	15ml	White vinegar
		For The Icing
2 cups	396g / 13oz	Powdered sugar
12 oz	340g	Cream cheese - softened
1		Butter - softened
1 cup	146g / 5.1oz	Pecans - chopped

Recipe Instructions

1. Preheat the oven to 325F. Butter a 9 inch bundt pan, sprinkle a couple of tablespoons of flour in the buttered pan and rotate the pan a few times to distribute the flour evenly before tapping out the excess.

2. Combine the sugar and shortening in a large mixing bowl and beat until fluffy.

3. Add the eggs one at a time, beating well after each addition

4. Combine the beets, cocoa and food coloring in a blender jar and process until smooth, about 45 seconds. Add the beet mixture to the egg mixture and mix well.

5. Mix together the salt, vanilla and buttermilk and add alternately with the sifted cake flour, stirring after each addition.

6. In a small bowl, stir together the baking soda and vinegar and fold into the batter.

7. Pour the batter into the prepared pan and bake in the center of the preheated oven for 45 minutes, or until a knife inserted into the center comes out clean.

8. Set the cake on a wire rack to cool for 20 minutes before frosting.

9. Combine all frosting ingredients and beat well. Ice the cake and refrigerate before serving.

Source:
"Dinner and a Movie" on TBS

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