Red Velvet Cake

PREP:  1hr 15 min.      BAKE:  25 min.     COOL:   10 min.     OVEN:  15 mi.    

Ingredients:

3          eggs
3/4       cup butter (1 1/2 sticks)
3          cups all-purpose flour
2          tsp. unsweetened cocoa powder
2 1/4    cups sugar
1 1/2    tsp. vanilla
1          1-oz. bottle red food coloring (2 Tbsp.)
1 1/2    cups buttermilk
1 1/2    tsp. baking soda
1 1/2    tsp. vinegar ( I use white vinegar, but you can use any kind)
1          recipe Buttercream Frosting, below

Preparation

1.   Let eggs and butter stand 30 minutes.  Preheat oven to 350 F.
      Grease and flour three 8 x 1 1/2-inch round baking pans; set aside.

2.   In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside.
      In large mixing bowl beat butter on medium-high 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.

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

      Add to batter; beat just until combined.

4.   Spread in prepared pans.  Bake 25-30 minutes or until pick inserted near centers comes out clean.
      Cool in pans on wire racks 10 minutes.  Remove from pans; cool.

5.   Prepare Buttercream Frosting.  Place layer flat side up on plate.  
      Spread top with 3/4 cup frosting.  Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and side.  Makes 16 servings.

Buttercream Frosting

In medium saucepan whisk together 1 1/2 cups whole milk (you can use any kind of mild, such as 2 %), 1/3 cup flour, and dash salt.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat; cook and stir 2 minutes more.  Transfer to small bowl; cover surface with plastic wrap.  Refrigerate until cooled (do not stir).  In large bowl beat 1 1/2 cups softened butter, 1 1/2 cups sugar, and 2 tsp. vanilla on medium 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 until smooth.