| 2 1/2 c. all purpose flour | 1 tsp. baking soda |
| 1 tsp. cocoa | 1 1/2 c. granulated sugar |
| 2 eggs | 1 1/2 c. canola oil |
| 1 tsp. white vinegar | 1 bottle red food coloring |
| 1 tsp. vanilla | 1 c. buttermilk |
| Preheat oven to 350°F. Grease and flour 3-9 inch round cake pans. Sift flour, baking soda and cocoa together. Beat sugar and eggs together in large bowl. In separate bowl mix oil,vinegar, food coloring and vanilla together. Add to bowl of eggs and sugar and beat until combined. Add the flour mixture and buttermilk to wet mixture, alternating flour mix with buttermilk, beginning and ending with flour. Pour batter into pans. Tap pans on table to level batter and remove air bubbles. Bake 25 minutes or until cake tester inserted near middle comes out clean. Do not over cook or cake will be dry. Let cakes cool on rack at least 10 minutes before turning out of pan. Cool completely before frosting. |
| CREAM CHEESE FROSTING | |
| 1/2 c. butter | 8 oz. Philly cream cheese |
| 2-3 c. powdered sugar | 1 tsp. vanilla extrct |
| 1 c. chopped nuts | |
| Mix butter and cream cheese using an electric mixeron med. about 3 min. until smooth. Add vanilla extract and mix. Slowly add sugar until desired sweetness is reached. Spread on with blunt knife or spatula |
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