Red Velvet Cake
2 cups Hodgson Mill Unbleached white flour
1 teaspoon Clabber Girl Baking Powder
1 teaspoon salt
1 teaspoon cocoa
3/4 cup salad oil
1 1/2 cups granulated sugar
1 ounce red food coloring
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vinegar
1 teaspoon vanilla
Preheat oven to 350 degrees F. Grease and flour two 9 x 1 1/2-inch round baking pans; set aside.
Sift together flour, baking powder, salt and cocoa; set aside. In a large mixing bowl, cream oil and sugar. Add eggs to creamed mixture, one at a time, beating well after each addition. Add food coloring to creamed mixture, mix until well blended; set aside. In a separate bowl, combine buttermilk and baking soda, mixing well; add to oil and sugar mixture, alternating with dry ingredients. Add vinegar and vanilla, mix well. Spoon into prepared pans.
Bake at 350 degrees F. for 25 to 30 minutes.
Frost with cream cheese frosting.
Makes 1 two-layer cake.
Refrigerate cake after frosting.