Red Velvet Cake

Ingredients for Cake:

3 eggs, at room temperature

3/4 cup butter, softened at room temperature

3 cups all-purpose flour

2 teaspoons unsweetened cocoa powder

3/4 teaspoon salt

2 1/4 cups granulated sugar

1 1/2 teaspoons vanilla extract

1 bottle (1 ounce) red food coloring (2 tablespoons)

1 1/2 cups buttermilk

1 1/2 teaspoons baking soda

1 1/2 teaspoons vinegar

Directions for Cake:

Preheat oven to 350 degrees. Grease and flour tree 8" x 1 1/2" round baking pans; set aside.

In medium bowl, combine flour, cocoa powder, and salt; set aside.

In large mixing bowl, beat butter on medium-high speed for 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium speed after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

Spread in prepared pans. Bake at 350 degrees for 25-30 minutes or until pick inserted near centers comes out clean. Note: cakes may appear marbled; that's okay. Cool in pans on wire racks for ten minutes. Remove from pans; cool.

Ingredients for Buttercream Frosting:

1 1/2 cups milk

1/3 cup flour

dash of salt

1 1/2 cups butter, softened

1 1/2 cups granulated sugar

2 teaspoons vanilla extract

Directions for Frosting:

In medium saucepan, whisk together milk, flour and salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Transfer to a small bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir).

In large bowl, beat butter, sugar and vanilla on medium speed for 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, 1/4 cup at a time; beat on low after each addition until smooth.

Preparation of Cake:

Place one cake on serving platter, flat side up. Spread top with 3/4 cup frosting. Stack second cake, flat side up; spread with 3/4 cup frosting. Stack final layer, flat side down; spread top and sides with remaining frosting.