Cake- Ingredients:
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Icing- Ingredients:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
Cake- Directions:
Divide the cake batter evenly among the prepared cake pans. Place the pans in
the oven evenly spaced apart. Bake, rotating the pans halfway through the
cooking, until the cake pulls away from the side of the pans, and a toothpick
inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen
them from the sides of the pans. One at a time, invert the cakes onto a plate
and then re-invert them onto a cooling rack, rounded-sides up. Let cool
completely.
Icing- Directions
Cream together softened butter and cream-cheese and slowly mix in
confectioner's sugar.
Mix in vanilla extract and let sit to gain thickness.
Crumb coat cake and chill. After chilled for ten to fifteen minutes, frost two
layers of icing on.
ENJOY!!
