So Moist Red Velvet Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans. (Prep time: 10 minutes)

Recipe View In a large bowl, beat shortening and white sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. (5 minutes)

Recipe View Add room-temperature eggs one at a time, allowing each egg to blend into the shortening mixture before adding the next. (2 minutes)

Recipe View In a separate small bowl, mix cocoa powder and red food coloring until a paste forms. Stir this into the shortening mixture. (3 minutes)

Recipe View In another bowl, combine self-rising flour and salt. Gradually add the flour mixture alternately with the buttermilk to the shortening mixture, mixing until just incorporated. Be careful not to overmix. (5 minutes)

Recipe View Stir in 1 teaspoon of vanilla extract. (1 minute)

Recipe View In a separate small bowl, mix the apple cider vinegar and baking soda. It will fizz. Gently fold the vinegar mixture into the batter, mixing just enough to evenly combine. (2 minutes)

Recipe View Pour the batter evenly into the prepared cake pans. (1 minute)

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. (Bake time: 30-35 minutes)

Recipe View Cool in the pans for 10 minutes before removing to a wire rack to cool completely before frosting. (Cooling time: 10 minutes +)

Recipe View To make the frosting: In a large bowl, cream together softened margarine and confectioners' sugar. Add 1 teaspoon of vanilla extract. Beat with an electric mixer until light and fluffy. (5 minutes)

Recipe View Frost the cooled cake and sprinkle with chopped walnuts. (10 minutes)