The Original Red Velvet Cake

• 1/2 c. butter
• 1 1/2 c. sugar
• 2 eggs
• 2 oz. red food coloring (1/4 c.)
• 2 heaping Tbsp. cocoa
• 2 1/4 c. cake flour
• 1/2 tsp. salt
• 1 c. buttermilk
• 1 tsp. vanilla
• 1 tsp. soda
• 1 Tbsp. white vinegar

1. Grease and flour two 8-inch cake pans.
2. Heat oven to 350u0b0. Cream butter with sugar and add eggs.
3. Beat until well blended. Make a paste of food coloring and cocoa.
4. Add to creamed mixture. Sift flour with salt.
5. Add to creamed mixture alternately with buttermilk, beginning and ending with flour.
6. Add vanilla.
7. Place vinegar in a small measuring bowl and add soda, holding bowl over the batter bowl as vinegar mixture foams.
8. Then add soda and vinegar to batter, blending, instead of beating.
9. Pour into prepared pans.
10. Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
11. Remove from oven.
12. Cool in pans for 10 minutes.
13. Remove from pans.
14. Cool completely on wire racks.
15. When cool, split each layer into 2 layers.

butter, sugar, eggs, red food coloring, cocoa, cake flour, salt, buttermilk, vanilla, soda, white vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695454 (may not work)