For the cake:

1.  Preheat your oven to 325°F and prepare your cake pans cake release spray or parchment paper.
2. In a large bowl, whisk together the dry ingredients: box cake mix, flour, vanilla pudding mix, and cocoa powder if using.
3. Add the wet ingredients: sour cream, buttermilk, eggs, vegetable oil, extracts, vinegar, and red food coloring.
4. Mix with an electric mixer on low speed until combined, then increase to medium speed and mix for about 2 minutes until smooth.
5. Scrape down the bottom of the bowl to ensure everything is fully incorporated.
6. Divide the cake batter evenly into prepared pans.
7.  Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.

For the frosting:

1. Place the butter and Crisco in a large mixing bowl. Mix on low speed for 2 to 3 minutes, until smooth and creamy.
2. Add the vanilla extract and cream cheese. Mix again on low speed until everything is fully combined and very smooth.
3. Slowly add the powdered sugar, a little at a time, mixing on low speed until it is all incorporated. The frosting will be very thick at this stage.
4. Add milk, one tablespoon at a time, mixing after each addition until the frosting reaches your desired consistency for spreading or decorating. Usually 2 to 3 tablespoons works well.
5. Once the frosting is smooth and fluffy, it’s ready to use.

Assembling the cake:

1. Place the first cake layer on your cake board or plate, top down.
2. Spread an even layer of frosting on top.
3. Add the second layer and repeat.
4. Frost the top of the cake and the outside of the cake.
5. Use a piping bag for decorative borders if desired.