Red Velvet Cake With History

Ingredients

2 1/4 c cake flour
1 t baking soda
1 t salt
1/4 c baking cocoa
1 1/2 c sugar
1 1/2 c oil
2 eggs
1 food color
2 t vanilla
1 t vinegar
1 c buttermilk
8 oz cream cheese
1 stick butter
1 lb 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.