1/2 c. butter plus 2 tbsp.
1 1/2 c. sugar
2 eggs
2 oz. red food coloring
1 tsp. baking soda
1 tbsp. vinegar
2 tbsp. cocoa
1 tsp. salt
1 c. buttermilk plus 2 tbsp.
2 1/4 c. flour
1/2 tsp. baking powder
1 tsp. vanilla

Cream butter and sugar; add eggs one at a time, add coloring, cocoa and vanilla. Beat well; add sifted flour, salt and baking powder alternately with buttermilk. Put soda in vinegar and sprinkle over batter, fold in until well blended (do not beat). Bake in three 8 inch pans at 350 degrees for 20 to 25 minutes.

ICING FOR RED VELVET CAKE:

2 level tbsp. cornstarch
1 c. butter (2 sticks)
1 tsp. vanilla
1 c. milk
1 c. sugar

Cook the cornstarch and milk in double boiler until thick. Cool. Cream sugar, vanilla and cornstarch mixture. Combine to beat. Will be like whipped cream. Spread on cake.