Red Velvet Cake

Perfect Red Velvet Cake

Yield: 16 servings.
1 stick margarine or butter, softened
1 1/2 cups sugar
2 eggs
2 level tablespoons cocoa
3 bottles red food color
1 teaspoon vanilla flavoring
1 teaspoon baking soda
1 cup buttermilk
2 1/2 cups sifted cake flour (for best results, sift 3 times before using.)
Frosting:
2 (8 ounce) packages cream cheese, cold (very important)
1/2 cup butter, softened
2 cups sifted confectioners’ sugar. (You can sweeten to taste. I prefer using only a cup and a half)
1 teaspoon vanilla extract
Cake:
1. Cream together margarine and sugar.
2. Add eggs one at a time, beating well each time.
3. Mix cocoa and food color until cocoa is dissolved in food color. Then mix with above.
4. Add flavoring and mix.
5. Mix soda and buttermilk.
6. Add flour and milk alternately, beginning and ending with flour. (I mix using 1/3 of flour or milk each time. Mix well but do not overbeat, as cake will be tough. When adding flour, use low speed.)
7. Pour into two greased and floured 9-inch pans and bake in preheated 350 degree oven for 25-30 minutes. Cool and frost.
(For three layer cake, use three 8″ pans and cook for 20min.)
In a medium bowl, cream together the cold cream cheeses and butter until creamy.
Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use