

Ingredients
Cake
2 1/2 cups all purpose flour
1 tsp salt
2 cups of sugar
1 cup butter, softened
2 eggs
1 tbsp cocoa powder
1 1/2 tbsp liquid red food coloring
1 cup buttermilk (or 1 TBS white vinegar to 1 c milk)
1 tsp vanilla extract
1/2 tsp baking soda
1 tbsp cider vinegar
Frosting
2 c confectioners sugar (about 1/2 a box)
1/4 c cocoa powder
1/2 c butter, softened
8 oz cream cheese, softened
Directions
Preheat oven to 350 degrees. Spritz 3 round 9" cake pans.
Whisk or sift together flour and sugar. Set aside. If not using buttermilk, prepare milk and allow to sit a couple minutes.
In a large bowl cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Add flour to butter mixture, alternating with buttermilk, and ending with flour. Mix well after each addition. Add vanilla.
In a small bowl, mix together cocoa powder and food coloring until a paste forms. Stir into butter mixture until you have a lovely red color throughout.
In a small bowl, combine cider vinegar and baking soda. This will foam. Add immediately to batter.
Divide batter among three baking pans. Tap each pan on the counter to eliminate air bubbles. Bake for 25-30 minutes until cake is springy.
Remove cakes from pan and cool completely on a wire rack.

Using a mixture, beat together frosting ingredients. Add a splash of milk if too thick.
Frost cake as desired.I like a lot of frosting between my layers, although you could do a thin layer and then frost the entire cake.

Serve immediately or chill until ready to eat.

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