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1
Place rack in center of oven and preheat to 350 degrees (175 C.).
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2
Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour.
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3
Shake out excess.
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4
Place the cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large mixing bowl.
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5
Blend with mixer on low speed for one minute.
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6
Scrape down sides of bowl, increase speed to medium and beat 2 to 3 minutes more.
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7
Batter should be well blended.
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8
Divide the batter between the pans, smoothing the tops with a rubber spatula.
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9
Place pans side by side in the oven.
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10
Bake the cakes until they spring back when lightly pressed with your finger and start to pull away from the sides of the pans, 28 to 30 minutes.
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11
Remove from oven and place on wire racks to cool for 10 minutes.
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12
Run a dinner knife around the edge and invert onto a rack, then invert them again onto another rack so that the cakes are right side up.
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13
Allow them to cool completely, 30 minutes more.
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14
While cooling prepare Cream Cheese Frosting.
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15
Place one cake layer, right side up, on a serving platter.
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16
Spread the top with frosting.
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17
Place second layer, right side up, on top of first layer and frost the top and sides.
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18
Place cake, uncovered, in the refrigerator until frosting sets, 20 minutes.
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19
Store in a cake saver or cover with waxed paper in refrigerator, for up to 1 week.
