Ingredients
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1/2 cup butter or 1/2 cup margarine, softened
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1 1/2 cups sugar
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1 tablespoon white vinegar
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1 teaspoon vanilla extract
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3 large eggs
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1 (1 ounce) bottle liquid red food coloring
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2 1/2 cups all-purpose flour
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2 tablespoons cocoa
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk
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1 (8 ounce) package cream cheese, softened
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1/2 cup butter or 1/2 cup margarine, softened
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1 (16 ounce) package powdered sugar
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1 1/2 teaspoons vanilla extract
Instructions
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, vinegar, and vanilla, beating well.
- Add eggs, 1 at a time, beating until blended after each addition.
- Add food coloring, beating until combined.
- Combine flour, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Pour into 2 greased and floured 9-inch cakepans.
- Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
- Spread Cream Cheese Frosting between layers and on top and sides of cake.
- Cream Cheese Frosting: beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well.
- Stir in pecans if desired.