Red Velvet Cake
CAKE
1/2 c butter, at room temperature
3 T cocoa powder, divided
1 1/2 c sugar
2 eggs
2 t vanilla
2 T red food coloring
1 t salt
1 t baking soda
2 1/2 c flour, sifted
1 c buttermilk*
1 T vinegar
ERMINE FROSTING
5 T flour
1 c whole milk
1 t vanilla
pinch of salt
1 c butter, softened
1 c sugar
1. Preheat oven to 350*; grease three 9" round pans and sprinkle with 1 tablespoon cocoa powder, tapping to coat.
2. In a large bowl, cream butter and sugar; whip in eggs one at a time; mix in vanilla.
3. In a separate bowl, make a paste of the remaining 2 tablespoons of cocoa and the food coloring; stir into butter mixture.
4. In a third bowl, sift together salt, baking soda, and flour.
5. Stir half of the dry mixture into the butter mixture, stir in half of the buttermilk, and stir in the remaining dry mixture. Add the vinegar to your buttermilk and then stir that into the rest of the ingredients.
6. Divide batter evenly amongst the three pans and bake for 20-25 minutes; cool completely on cooling rack.
7. Make frosting: in a small pot, whisk flour & milk and heat over medium heat until it simmers, stirring frequently until it thickens, almost like a pudding consistency.
8. Remove from heat and whisk in vanilla and salt; pour into a bowl, place a layer of plastic wrap in the surface to prevent a skin, and let cool completely.
9. Using a mixer, cream butter and sugar until fluffy, about 5 minutes; gently mix in the cooled flour mixture, adding a little bit at a time. Continue to beat until it becomes light and fluffy, like whipped cream.
