Red Velvet Cake

2 ounces red food color (2 bottles)
2 Tablespoons cocoa powder
1 cup unsalted butter, softened
1 Tablespoon white vinegar
1 1/2 cups sugar
1 teaspoon baking soda
2 eggs
2 1/4 cups flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla

Grease and flour the sides of two 9 inch round pans. Place wax paper on the bottom of each pan. Mix red food color and cocoa in a bowl and set aside. Cream butter in a large mixing bowl. Mix in sugar and beat until light and fluffy.

Beat eggs adding one at a time. Add food color mixture, blending well. Combine flour and salt, combine buttermilk and vanilla. Add to sugar/egg mixture alternately with flour and salt mixture. Add vinegar, then baking soda (it will bubble, and mix well. Pour into the two 9 inch pans. Bake 20–25 minutes at 350 degrees.

Frosting:
4 Tablespoons flour
1 cup milk
Put in a saucepan and cook until thick, set aside.
1 cup sugar
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla

Beat together and add above ingredients. Beat again until lumps are gone.

Cream Cheese Frosting: (in case you don’t like the other frosting)
1/2 cup unsalted butter
1 teaspoon vanilla
1 (8 ounce) package cream cheese
2 cups chopped pecans
1 pound powdered sugar

Beat butter and cream cheese until light. Beat in powdered sugar and vanilla until smooth and of spreading consistency. Add pecans to frosted cake.