Blue Ribbon Red Velvet Cake

• 1-1/2 cups canola oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon white vinegar
• 2-1/2 cups all-purpose flour
• 1-1/2 cups sugar
• 3 tablespoons baking cocoa
• 1 teaspoon baking soda
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 3-3/4 cups confectioners' sugar

1. Preheat oven to 350u0b0. Line bottoms of two greased 9-in. round pans with parchment paper; grease paper. Beat the first five ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture.
2. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
3. Beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place one cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and sides with remaining frosting.
4. Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.

canola oil, buttermilk, eggs, red food coloring, white vinegar, flour, sugar, baking cocoa, baking soda, cream cheese, butter, vanilla, sugar

Taken from www.tasteofhome.com/recipes/blue-ribbon-red-velvet-cake/ (may not work)