Red Velvet Cake thanks to Stefan Cake 2 eggs 2 cups sugar 2 oz. red food coloring 2 Tbsp. cocoa ½ lb. butter 2½ cups cake flour 1 tsp. salt 1 cup buttermilk 1 tsp. vanilla ½ tsp. baking soda 1 Tbsp. vinegar Preheat oven to 350o. Beat eggs; add sugar. Mix cocoa and food coloring in mixer. Add butter and egg/sugar mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into 3 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until toothpick comes out clean. Frosting 8 oz. package of cream cheese at room temperature 1 cube (½ cup) butter 1 box (1 lb.) powdered sugar 1 Tbsp. vanilla Diced and/or whole pecans for decoration Cream cream cheese and butter until smooth. Add vanilla. Add powdered sugar, mix until smooth. Spread on cooled cake (and in between layers). Decorate with pecans. Note: This is Sue's favorite birthday cake. This recipe, I believe, came from a friend. Two ounces of red food coloring is quite a lot - with less than 2 ounces, however, the cake turns out to be sort of pink.

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