Red Velvet Cake
1 cup butter (2 sticks)
2 cups sugar
1 cup buttermilk
1 oz. red food coloring (one of the little containers)
2 tablespoons cocoa powder
2 ½ cups cake flour
2 teaspoons salt
1 teaspoon vanilla
1 tablespoon vinegar
¾ teaspoons baking soda
Cream cheese icing:
8 oz. cream cheese, room temperature
1 box powdered sugar
½ stick butter, room temperature
½ teaspoon vanilla
Preheat oven to 350 degrees Fahrenheit.
Cut wax paper to fit bottom of two 9x9 cake pans. Set aside.
Cream butter and sugar. Add eggs one at a time, blending just until smooth. Add vanilla.
Add buttermilk, alternating with cake flour (probably about 2-3 times). Set aside.
Combine coloring and cocoa powder in a separate dish. Add salt and vinegar. Last, add baking soda.
Combine the two mixes, being careful not to overmix.
Bake in two 9x9 cake pans for 20-25 min. Allow cake to cool for 10 min., then loosen from sides and flip out onto cooling rack. Allow to cool entirely.
Cream together all ingredients. Spread over and between layers of cool cake.