Step 1

Position a rack in the center of the oven, and preheat to 350°F

Step 2

Put shortening, sugar, cocoa, food coloring, flour, salt, vanilla, baking soda and vinegar in the bowl of a stand mixer fitted with the paddle attachment

Step 3

(You can use a hand mixer if you allow the shortening to soften at room temperature before beginning

Step 4

) Mix to combine, starting at low speed, then raise the speed to low-medium and mix for about 1 minute

Step 5

Add the eggs one at a time, mixing for 1 minute after each is absorbed into the mixture

Step 6

Add the buttermilk in two portions, stopping to scrape the sides of the bowl between additions

Step 7

Grease two 9-inch cake pans (2 inches deep) with the butter, and flour them

Step 8

Divide the batter evenly between the two pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out

Step 9

Bake until the cakes begin to pull from the sides of the pans and are springy to the touch, 35-40 minutes

Step 10

Remove cakes from the oven and let cool for at least 30 minutes, preferably 1 hour

Step 11

The cakes should be at room temperature before you remove them from the pan

Step 12

Put a piece of parchment paper on a cookie sheet, sprinkle with sugar, and one at a time, turn the pans over and turn the cakes out onto the parchment; the sugar will keep them from sticking

Step 13

Refrigerate or freeze until ready to decorate with Cream Cheese Frosting