Ingredients:
1 cup butter
1 1/2 cups sugar
2 eggs
1/4 cup red food coloring
2 tablespoons cocoa
2 1/2 cups cake flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon white wine vinegar
1 cup milk
2 tablespoons flour
1 cup unsalted butter
1 cup confectioners’ sugar
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees.
Grease and flour three 8-inch round cake pans.
Cream together butter and sugar with electric mixer until fluffy.
Add the eggs, one at a time and beat well after each.
Make a paste with the food coloring and cocoa.
(It takes a few minutes to get the chocolate to absorb liquid–be patient and keep stirring).
Add this paste to the butter/sugar mixture.
Sift together the flour, salt and baking soda.
Add it to the sugar/butter mixture alternately with the buttermilk, mixing well between additions.
(Begin and end with dry ingredients).
After last addition of flour mixture, stir in vanilla and vinegar.
Beat for another minute and then divide into 3 prepared pans.
Bake for about 35 minutes, or until done.
Cool for 10 minutes and then remove from pan to wire rack to cool completely.
To make icing: Mix flour and milk in small pan and cook over low heat until it is thick (stirring often–constantly near end).
This will take about 10 minute.
Remove from heat and allow to cool completely.
Meanwhile, cream together the butter, sugar and vanilla.
Beat until it is very light and fluffy, about 10 minutes.
When the flour mixture is cooled, add it to the butter mixture and beat until just mixed.
Assemble the cake with a thin layer of icing between the layers and cover the top and sides of cake.
Servings: Serve
Time preparation: 25 min.
Time total: 60 min.