2 1/2 c. flour
2 c. sugar
2 c. oil
1 tsp. baking soda
1 tsp. vinegar
2 eggs
2 tsp. cocoa
1 c. buttermilk
1 tsp. salt
1 tsp. vanilla
1/2 oz. red food coloring or as much as you desire

FROSTING:

1 (3 oz.) pkg. cream cheese
1/4 c. butter
1 tsp. vanilla
2 c. sifted powdered sugar

Frosts 2 (8 or 9 inch) layers.

Grease and lightly flour 2 (9 x 1 1/2 inch) round baking pans. Stir together flour, cocoa, soda and salt. In a large mixer bowl beat the 2 cups oil and 2 cups sugar for 30 seconds. Add the eggs, 1 at a time beating on medium speed for 1 minute. Add dry ingredients and 1 cup buttermilk to beaten mixture, then add vinegar and vanilla; beat another mix until all mixture is well blended.

Bake in a 350 degree oven for 30 to 35 minutes or until cake is done. Cool 10 minutes, remove from pans.

FROSTING: In a mixer bowl beat together cream cheese, butter and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth.