Ingredients
3/4 cup butter, softened2-1/4 cups sugar3 large eggs4-1/2 teaspoons white vinegar1-1/2 teaspoons vanilla extract3-3/4 cups cake flour1-1/2 teaspoons baking soda1-1/2 cups buttermilk3 tablespoons baking cocoa4-1/2 teaspoons red food coloringFROSTING:1 cup butter, softened9 cups confectioners’ sugar3 teaspoons vanilla extract2/3 to 3/4 cup 2% milk
Preparation
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vinegar and vanilla. In another bowl, whisk flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
Transfer half the batter to another bowl; stir in cocoa and food coloring until blended. Alternately drop plain and chocolate batters by 1/4 cupfuls into prepared pans, dividing batter evenly between pans. To make batter level in pans, bang cake pans several times on counter.
Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat butter, confectioners’ sugar, vanilla and enough milk to reach a spreading consistency. Spread frosting between layers and over top and sides of cake.
