red velvet cake

1/2 c. butter, softened

1 1/2 c. sugar

1 tbsp. white vinegar

1 tsp. vanilla extract

3 large eggs

1-2 oz red food coloring (depending on how red you want it)

2 1/2 c. flour

2 tbsp. cocoa

1 tsp. baking soda

1/2 tsp. salt

1 c. buttermilk

Frosting:

1 8 oz. package of cream cheese, softened

1/2 c. butter, softened

1 (16 oz.) package powdered sugar

1 1/2 tsp. vanilla extract

Beat butter at a medium speed with an electric mixer until creamy; gradually add sugar, vinegar and vanilla until well mixed. Add eggs, 1 at a time, beating until blended after each addition. Mix in food coloring. Combine flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at a low speed until blended after each addition. Pour into 2 greased and floured 9-inch cake pans. Bake at 350 F. for 20-22 minutes or until a tooth pick inserted in center comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pan and cool on wire racks. Spread cream cheese frosting between layers and on top of cake.

Cream cheese frosting:

Beat cream cheese and butter until creamy; gradually add sugar and vanilla beating well.

Pat pecans on the sides of cake, if desired.

You can make 2 or 4 levels on your cake simply by slicing into each, cooled, cake in half horizontally. Just make a double batch of frosting. Enjoy!