Red Velvet Cake

(Courtesy of bakerella.com)

Ingredients:
2 1/2 c. all-purpose flour
2 c. sugar
1 Tbsp. cocoa
1 tsp.salt
1 tsp. baking soda
2 eggs
1 1/2 c. oil
1 c. buttermilk
1 Tbsp. vinegar
1 tsp. vanilla
2 oz. red food coloring

Directions:
Preheat oven to 350 degrees.

Grease and flour two 8 inch cake pans.  

Lightly stir eggs in a medium bowl with a wire whisk.  Add remaining liquid ingredients and stir together with whisk until blended.  Set aside.

Place all the dry ingredients in your mixing bowl and stir together really well with another wire whisk.

Add wet ingredients to the dry ingredients and mix on medium-high for about 1 minute or until completely combined.

Pour into cake pans and them drop the pans on the counter a few times to release any air bubbles.

Bake for about 30 minutes or until a toothpick inserted comes out clean.

After about 10 minutes, remove from pan and cool completely on a wire rack (you can cover with plastic wrap while it cools to keep it more moist).

Cream Cheese Frosting:
8 oz. cream cheese, at room temperature
1 c. butter, at room temperature
1 tsp. vanilla
6 c. confectioners' sugar

Sift sugar and set aside.  Beat cream cheese and butter on high until creamy.  Add vanilla.  Add the sugar in batches.  Scrape down the sides in between each addition.  Frost the cake.

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