Who loves Red Velvet Cake as much as me?! 🖐🏾 Enjoy this delicious FULL RECIPE from my #BakerSpotlight Debra Glover! 🍰

1cup crisco butter shortening
1/2cup crisco reg shortening
1cup sugar
1/4 cup powder sugar
2 eggs
1tsp pure vanilla extract
2 1/4 cup of Swans Down Cake Flour
1 tsp salt
3 Tbsp Hershey’s Coco
1 cup buttermilk
2oz red food coloring
1 tsp baking soda
1Tbsp white vinegar

Cream shortening and sugar. Add well beaten eggs and vanilla. Sift flour, salt and coco 3 times. Add dry ingredients alternately with buttermilk. Blend in food coloring. Dissolve baking soda and vinegar. Fold into batter. Bake in 3 9inch pans in °350 oven for 25mins or until toothpick stick comes out clean.

2 8oz of extra creamy cool whip
1 Tbsp of pure vanilla extract
1 stick of unsalted butter rm temperature
1 8oz pkg of Philadelphia Cream Cheese rm temp
1 cup of powed sugar

Blend all ingredients on high for 5mins set in refrigerator for 15mins then spread over cake layers. Keep cake refrigerated until all is eaten.