Unfortunately, as I sat down to blog about oatmeal tonight, I realized I was on a time limit. Consequently, I will type up the oatmeal post tonight when I get home from a previous engagement, and you all will see it in the morning. Sorry about that! In the meantime, have some cake!
When I made this, I edited the recipe a bit, (edits are in place here), and I loved the cake. The icing, however, turned out terribly. I was impatiant, and didn't let the butter get to room temp before blending it, and so the icing never fully mixed, and had bits of butter throughout. NOT good. Next time I'll do cream cheese frosting, as is traditional with red velvet cake anyway. All in all, I'll definitely make this cake again and again, but the icing is not a keeper.
Red Velvet Cake
3-4 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1 cup oil
2 cups white sugar
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the oil and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve. Enjoy!