Preparation time: 15 minutes. Baking time: 30 minutes. Serves 8 to 10.

FOR THE CAKE:

1/2 c. unsalted butter, softened
1 1/2 c. sugar
2 eggs
1/4 c. red food coloring
1 tsp. vanilla extract
2 tbsp. unsweetened cocoa
1 tsp. salt
1 c. buttermilk
2 1/4 c. sifted cake or soft wheat flour
1 tsp. baking soda
1 tsp. cider vinegar

FOR THE ICING:

3 tbsp. all-purpose flour
1 c. unsalted butter, softened
1 c. milk
1 c. sugar
1 tsp. vanilla extract

Preheat oven to 350 degrees. To make the cake, beat the butter with the sugar in large bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition.

Stir the food coloring, vanilla and cocoa together to form a paste. Beat into the batter.

Stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. Stir the baking soda into the vinegar and add to the batter. Pour the batter into two greased and floured 9 inch round cake pans.

Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool on a wire rack. When the cake is completely cool, unmold the cake then cut each layer in half horizontally to form 4 layers.

To make the icing, slowly whisk the flour with the milk in a saucepan until smooth. Cook, stirring frequently, over medium heat until thick, about 5 minutes. Let cool.

Beat the butter with the sugar in the large bowl of an electric mixer until light and fluffy. Beat in the vanilla. Slowly beat in the cooled milk mixture. Spread the icing over the tops of three cake layers. Place one on top of the other and top with remaining layer. Ice the sides and top of the cake.