CAKE:

1 c. butter
2 c. sugar
2 eggs
2 oz. red food coloring
1 tsp. vanilla extract
1 tbsp. vinegar
2 1/2 c. flour, sifted
1 tsp. baking soda
3 tbsp. unsweetened cocoa
1 c. buttermilk

Cream butter until light and fluffy. Gradually add sugar beating until fluffy. Add eggs, one at a time, beating until smooth. Beat in food coloring, vanilla and vinegar. Sift together flour, baking soda, salt and cocoa. Add alternately with buttermilk to creamed mixture beginning and ending with dry ingredients. Pour batter into a greased and floured 9 inch layer cake pans. Bake in preheated oven at 350 degrees for 25 minutes, or until cake tester in center comes clean. Cool on wire racks before frosting.

CREAM CHEESE FROSTING:

8 oz. pkg. cream cheese
1 tbsp. butter
1 tsp. vanilla extract
1 tbsp. buttermilk

Place all ingredients except buttermilk in mixing bowl. Beat on high speed with electric mixer until smooth and fluffy. Add buttermilk to make frosting a spreading consistency mixing well. Spread lightly between layers and on top of cakes.