Prepare Cake: Grate zest from grapefruit to equal 3 Tbsp. Cut grapefruit in half, and squeeze juice to equal 10 Tbsp.
Preheat oven to 375°. Stir together melted butter, 1/2 cup grapefruit juice, and 1/2 cup water in a small bowl.
Stir together flour and next 4 ingredients in a large bowl. Stir in pecans, next 3 ingredients, 2 Tbsp. zest, and butter mixture until smooth. Pour batter into a greased (with shortening) and floured 13- x 9-inch pan.
Bake at 375° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 1 hour.
Prepare Frosting: Beat cream cheese and softened butter at medium speed with an electric mixer 1 to 2 minutes or until creamy. Add vanilla and remaining 2 Tbsp. grapefruit juice and 1 Tbsp. zest, and beat until blended. Gradually add powdered sugar, beating at low speed until blended. Spread frosting over top of cooled cake.
The previous review must have been meant for the chipotle sandwiches! Confusing!!!
The cake is outstanding - but I reduced the powdered sugar in the frosting to two cups - it was getting entirely too sweet.
I will certainly make this again.
Recipe is very good... but too hot for most guests. I loved it, but the heat lingered too long. I would recommend either cutting the amount of chipotle peppers by half OR doing something else to reduce the heat. On a second day of eating reheated dish, I mixed one tsp of smooth peanut butter with 3 Tbsps of half-and-half.. and poured it over and under two servings of the dish. It came out a bit milder but still with heat.