Ingredients
1 cup butter, softened1/2 cup shortening3 cups sugar6 large eggs, room temperature2 bottles (1 ounce each) red food coloring1 teaspoon lemon extract1 teaspoon vanilla extract3-1/4 cups all-purpose flour1 tablespoon baking cocoa1/2 teaspoon baking powder1/2 teaspoon salt3/4 cup 2% milkICING:1 package (8 ounces) cream cheese, softened1/4 cup butter or margarine, softened1/2 teaspoon vanilla extract3-3/4 cups confectioners’ sugar1/2 cup chopped pecans, toasted
Preparation
Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely.
For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.
