Red Velvet Cake with White Chocolate Frosting:
1 fluid-ounce red food coloring
3 tablespoons baking cocoa powder
1 teaspoon vanilla extract
1 tablespoon white vinegar
White Chocolate Frosting Ingredients
1 (12-ounce) package white chocolate chips
2 (8-ounce) packages cream cheese, softened
Time to bake!
Preheat oven to 350 degrees Fahrenhiet (175 degress Celsius). Grease and flour three 8-inch pans.
In a large bowl:
Cream 1 cup butter with sugar.
Add eggs one at a time, beating well after each addition.
Mix food coloring with cocoa and add to mixture.
Add flour alternately with buttermilk.
Mix baking soda with vinegar and gently stir into mixture. Be careful not to over mix. Divide batter into the prepared pans. Bake for 25 minutes. Cool on rack 10 minutes before removing from pans. Cool completely before icing.
For the White Chocolate Frosting:
Melt the white chocolate in double boiler over simmering water and allow cooling to lukewarm.
In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, and then use to fill and frost the cake.