- 3
Ingredients
- Cake:
- 2 cups sugar
- 1 cup butter
- 2 eggs
- 1 tbsp vinegar
- 1 1/2 tbsps cocoa
- 2 1/2 cups flour
- 1/2 tsp. salt
- 1 1/2 tsp. baking soda
- 1 cup buttermilk
- 1 - 1oz bottle red food coloring
- 1 tsp. vanilla
- Frosting:
- 5 cups powdered sugar
- 8 oz cream cheese, softened
- 1 cup (2 sticks) butter, softened
- 1 tsp. pure vanilla extract
Preparation
Step 1
For the 9" round cakes you will cut 3 pieces of wax paper to fit the bottom on the 9" round pans. Grease and flour the pans and put the wax paper in the bottom of the pans. If you are making the mini cupcakes, simply line the mini muffin pans with mini paper liners.
Cream sugar and butter. Add eggs 1 at a time. Make a paste in a cup with the cocoa and vinegar, add it to the sugar mixture. Add dry ingredients to the above mixture alternating with the buttermilk. Add coloring and vanilla.
For cake:
Pour batter into the 3 pans. Bake at 350 for 25 minutes. Bake 2 and when they come out bake the 3rd. Cool 10 minutes in pans. Remove from pans, remove wax paper and finish cooling. Once cool, frost between layers, top and around.
For mini cupcakes:
Using a piping bag, fill liners 1/2 full. Bake at 350 for 10 to 12 minutes. Bake one pan of 24 at a time. Cool about 10 minutes in pan. Finish cooling on rack then frost.
Frosting: Combine the sugar, cream cheese, butter and vanilla in a large mixing bowl. Blend for 2 minutes. When the cupcakes are cool, put frosting in piping bag with medium round time and do a swirl of frosting on top of each cupcake.