Red Velvet Cake...
preheat oven to 350 degrees.
In a large bowl, combine 1/2 cup unsalted butter and 1 1/2 cup cane sugar with an electric mixer until light and fluffy. Add 2 eggs, on at a time.
In a separate small glass bowl, stir together 2 TB cocoa, 1/4 cup red food coloring, and 1 ts vanilla, to form a paste. Beat it into the batter.
Stir 1 ts salt into 1 cup of buttermilk. Add, in 3 parts, alternating with 2 1/4 cups flour.
In small cup, held over the batter,stir 1 ts baking soda into 1 ts applecider vinegar...QUICKLY...and add it to the batter.
Pour batter into 2 greased and floured 9" round cake pans. Bake until cake tests done-about 30 minutes. Let cool on wire racks.
When cool, cut layers in half to form 4 layers. Frost.
Now for the FROSTING...
Slowly whisk 3 TB flour into 1 cup of milk, in a saucepan till smooth. Cook over med heat until thick...about 5 minutes. Let cool.
Beat 1 cup softened, unsalted butter, and 1 cup of cane sugar till light and fluffy. Beat in 1 ts vanilla. Slowly beat in the cooled milk mixture. Continue beating until totally mixed. Spread the icing over the tops of three layers, then place one on top of the other, and frost the rest of the cake.
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