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1
For the cake:
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Preheat oven to 350 degrees F.
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3
Measure out the buttermilk first and pour it into a larger bowl and then pour in the baking soda and stir. It will increase in volume. Be sure to stir it well so that all of the baking soda dissolves. Set mixture aside.
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4
Cream Crisco in mixer. Add sugar gradually and cream until fluffy. Beat in eggs, one at a time.
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5
Mix cocoa powder, food color, and coffee in a small bowl to form a paste. Add it to the creamed mixture and beat until incorporated.
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6
Approximate 2 cups of flour, sift flour, then measure exactly 2 cups, and sift the 2 exact cups of flour once more together with the salt.
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7
Alternate adding flour mixture and buttermilk mixture to the batter, beating to incorporate after each addition. Add the vanilla.
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8
Bake in a greased and floured 9X13 pan or two 8 inch cake pans, with parchment or waxed paper liners at 350F for 30-40 minutes or until the cake separates slightly from the sides of the pan and a cake tester comes out clean. Don't over bake. Remove from oven and place on cooling rack and allow to cool completely.
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9
For the Frosting:
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Cream butter together with the sugar in a stand mixer.
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11
Make a paste out of the coffee, cocoa, and food coloring and add the paste to the creamed mixture. Add vanilla. If necessary, add more coffee until icing is of spreading consistency.
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12
Frost the cooled cake and sprinkle chopped pecans over the top layer if desired.
