Melt In Your Mouth Red Velvet Cake

• 2 Eggs, Room Temperature
• 1-1/2 cup Oil
• 1 cup Buttermilk
• 1 teaspoon Vanilla
• 2 ounces, fluid Red Food Coloring
• 2-1/2 cups White Lily All-purpose Flour
• 2 cups Sugar
• 2 Tablespoons Cocoa Powder
• 1 teaspoon Salt
• 1 teaspoon Baking Soda

1. 1. Preheat you oven to 350 F.
2. 2. While oven is preheating, lightly grease two 8 inch cake pans. I usually use Baker's Joy so that I don't need to grease and flour the pans. But you can do both if you like.
3. 3. Lightly stir-do not beat- the eggs in a medium bowl with a wire whisk. Add the remaining liquid ingredients and stir together with whisk until blended.
4. 4. Place all of the dry ingredients in another mixing bowl and mix well.
5. 5. Add wet ingredients to the dry ingredients and blend them together using a mixer on medium-high speed for about a minute or until combined.
6. 6. Pour the batter into the cake pans and drop the pans on the counter just a couple of times to get rid of any air bubbles.
7. 7. Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
8. 8. Let cakes cool in the pan for about 10-15 minutes before removing them from pans to cool on wire racks.
9. 9. Once you have removed cakes from pans and placed them on wire racks, go ahead and make your frosting. Most people go for traditional cream cheese frosting, but I like to use one that I found here on TK ("That's the BEST Frosting I've Ever Had"). The combination is utterly sinful!
10. I haven't yet mastered the frosting (I keep getting little clumps of flour here and there). If you have any tips for me on that, they are welcome!
11. Happy baking!

eggs, oil, buttermilk, vanilla, white lily all, sugar, cocoa, salt, baking soda

Taken from tastykitchen.com/recipes/desserts/melt-in-your-mouth-red-velvet-cake/ (may not work)