Red Velvet Cake

Ingredients:

1 cup butter (2 sticks)

2 cups sugar

2 eggs

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

 

Directions:

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.

 

Icing:

Cream together all ingredients.  Spread over and between layers of cool cake.