Red Velvet Cake

A classic and traditiona American Red Velvet Cake with a Cream Cheese Frosting. Always a hit at parties and picnics. Moist and rich and oh so yummy!

1. 1

   Red Velvet Cake
   
   Preheat oven to 350 degrees F (175 C) and place rack in center of oven. Butter two - 9 inch ( 23 Cm ) round cake pans and line the bottoms with parchment paper. Set aside.
   
   In a mixing bowl sift together the flour, baking powder , salt and cocoa powder. Set aside.
   
   In bowl of your electric mixer or with a hand mixer, beat the butter until soft ( about 1-2 minutes) Add the sugar and beat until light and fluffy ( about 2-3 minutes). Add the eggs one at a time, beating well after each addition. Scrap down the sides of the bowl. Add the vanilla extract and beat until combined.
   
   in a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed alternately add the flower mixture and buttermilk in 3 additions beginning and ending with the flour.
   
   In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
   
   Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
   
   Cool the cakes in their pans won a wire rack for 0 minutes. Place a wire rack on top of the cake pan and invert, lifting off the the pan. Once the cakes have completely cooled wrap in plastic and place the cake layers in the freezer for at least an hour ( this is done to make filling and frosting the cakes easier )
   
   Cream Cheese Frosting
   
   In your food processor or with a hand mixer process the cream cheese and marscapone cheese until smooth. Add the vanilla and icing sugar and process until smooth. Transfer this mixture to a large mixing bowl.
   
   Then in the bowl of your electric mixer, or with a hand mixer whip the cream until stiff peaks form. With a large spatula, gently but quickly fold in a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream in two stages. Cover and place the frosting in the refrigerator for an hour or two or until it is firm enough to spread.
   
   Assemble:
   
   With a serrated knife, cut each cake layer in half horizontally. You will now have 4 cake layers. Place one of the cake layers on top of the cake facing down on your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on the top of the frosting and continue to frost and stake the cake layers. Frost the top and sides of the cake. Can Garnish the cake with sweetened or unsweetened coconut.
   
   Makes one - 9 inch ( 23 cm ) four layer cake.