Prep Time 15m
Cook Time 30m
Ready Time 100m
Yield 16 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 1/2 cups Crisco® Pure Vegetable Oil
  • 1 (1 oz.) bottle red food coloring
  • 3 teaspoons vanilla extract, divided
  • 1 teaspoon white vinegar
  • 2 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup butter, softened
  • 3 1/2 cups powdered sugar
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 3 (9-inch) round cake pans with no-stick cooking spray.
  • Step 2Beat sugar and eggs together in a large bowl with electric mixer on medium speed until combined. Add oil, food coloring, 2 teaspoons vanilla and vinegar. Beat until smooth. Add flour, cocoa, baking soda, salt and buttermilk. Beat 2 minutes, scraping bowl occasionally. Pour into prepared pans.
  • Step 3Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely.
  • Step 4Beat cream cheese and butter in large bowl with electric mixer on medium speed until creamy. Add 1 teaspoon vanilla and powdered sugar. Beat until light and fluffy, about 2 minutes. Frost cake as desired.
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