 | | Directions | - Preheat the oven to 350°F.
- In a large mixing bowl, mix together the oil, buttermilk, eggs, food coloring, vinegar and vanilla. In a different bowl, sift together the flour, sugar, salt, baking soda and cocoa powder. Using a mixer, slowly incorporate the dry ingredients into the wet ingredients.
- Spray each cake pan with the non-stick cooking spray and dust each with flour. Divide the batter evenly between the three pans.
- Place in the oven with room between each pan for the heat to circulate for 20-25 minutes. The cake is done when it begins to pull away from the edges of the pan. Allow cakes to cool for 5 minutes on cooking racks, then invert them onto the racks to remove them from the pan. Allow to cool completely.
- For the frosting, cream together the cream cheese, butter, powdered sugar and vanilla for 2 minutes in a mixer or until light and fluffy. Place one cake on a cake platter and frost the top with 1/4" of frosting, place the second cake, top side down on top of the first and add 1/4" of frosting. Top with the last cake, top side up and frost the top and sides. Store covered.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Container: mixer, 3
Servings: 16
|  | | Ingredients | | - | | 2 1/2 cups flour |
| - | | 1 1/2 cups sugar |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon baking soda |
| - | | 2 tablespoons cocoa powder |
| - | | 1 1/2 cups vegetable oil |
| - | | 1 cup buttermilk |
| - | | 2 eggs - large, at room temperature |
| - | | 2 tablespoons red food coloring |
| - | | 1 1/2 teaspoons distilled white vinegar |
| - | | 1 1/2 teaspoons vanilla extract |
| - | | FROSTING: |
| - | | 16 ounces cream cheese - at room temperature |
| - | | 1 cup unsalted butter - softened |
| - | | 4 cups powdered sugar |
| - | | 2 teaspoons vanilla extract |
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