1 c. butter
1 tsp. vanilla
1 1/2 c. sugar
2 eggs
2 (1 oz.) bottles red food color
2 tbsp. unsweetened cocoa
1 tsp. salt
2 1/4 c. flour
1 c. buttermilk
1 tsp. baking soda
1 tsp. white or cider vinegar

Grease and flour pan (9 x 13 inch pan). Mix butter until creamy, with beater. Add vanilla. Add sugar about 1/3 cup at a time, beating well after each. Add eggs, one at a time, beat well. Slowly pour in food color. Add cocoa and salt. Add flour about 1/3 cup at a time, alternating with buttermilk. Mix baking soda and vinegar in small dish; add to flour mixture and beat well. Bake about 30 minutes or until done. Let cool completely.

CREAMY FROSTING FOR RED VELVET CAKE:

1 c. & 3 tbsp. milk
3 tbsp. flour
1 c. butter
1 c. sugar
2 tsp. vanilla

In small pan, heat 1 cup milk over medium heat until bubbles form. Remove from heat.

In another small pan, put flour, stir in 3 tablespoons milk, stirring until smooth. Gradually add hot milk, stirring constantly. Bring to boil. Let cool (prevent a skin from forming). In another bowl, beat butter with mixer until creamy. Add sugar about 1/4 cup at a time, add vanilla. Gradually add cooled milk mixture, beating well after each addition. Frost cake.