Red Velvet Cake With History

Ingredients

280 gr cake flour
5 gr baking soda
3 gr salt
22 gr baking cocoa
300 gr sugar
350 ml oil
2 eggs
1 food color
8 gr vanilla
5 ml vinegar
240 ml buttermilk
230 ml cream cheese
1 stick butter
375 gr box powdered sugar
1 milk as needed
300 cake
3 varieties of velvet cake
2 as a base
3/8 time
350 degree oven

Instructions

toothpick.Cool on racks 5 minutes and remove from pan and cool completely.Frost layers when cold.Beat cream cheese until softened and smooth. Add butter and continue to beat till softened. Beat in sugar a little at a time and then vanilla.If too thick blend in cold milk a tablespoon at a time till desired consisitency.