Red Velvet Cake:

1 ounce Red Food Coloring
3 Tbsp instant cocoa
1 Cup Butter (use real butter, it makes a difference)
1-1/2 Cups Sugar
2 Eggs
1 tsp vanilla
2-1/2 Cups Cake Flour
1 Cup Buttermilk
1 tsp salt
1 tsp baking soda
1 tbsp White Vinegar

Grease and flour two 9 inch round cake pans. Pre-heat oven to 350 degrees.

Mix food coloring and cocoa in a small bowl and set aside. Cream together butter, sugar, eggs and vanilla. Add cocoa mixture and beat 10 minutes. Add sifted flour alternately with buttermilk and salt.

Mix together the baking soda and vinegar, (it will foam) and add gently and quickly to the batter by hand.

Divide batter equally between the two cake pans and bake at 350 degrees for 25 to 30 minutes. Cool completely on wire racks and frost with Velvet Frosting, following.

Velvet Frosting

3 tbsp Flour
1 Cup Milk
1 tsp Vanilla
1 Cup Butter
1 Cup Sugar

Cook milk and flour together, over medium heat, in a small sauce pan until thickened. Let cool. This is important. I usually cook this mixture right after I put the cake in the oven.

Cream together sugar, butter and vanilla. Add flour mixture and beat well, about 5 minutes.