INGREDIENTS
Cake
2 1/2 cups all-purpose flour
1 1/2 cups sugar
2tablespoons unsweetened baking cocoa
1tablespoon baking powder
1teaspoon salt
1 1/2cups vegetable oil
1cup buttermilk
1teaspoon vanilla
1bottle (1 oz) red food color
2 eggs
Frosting
1/2 cup all-purpose flour
1 1/2 cups milk
1 1/2 cups sugar
1 1/2 cups butter, softened
1tablespoon vanilla
PROCEDURE
1.Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
2.In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
3.Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
4.In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
TIPS
The acidity of buttermilk here isn’t needed to help activate the leavening, like it does in other baked goods. But it’s part of infusing a subtle tang and tenderness to the crumb of the cake, whose flavor is more a cross between a mild chocolate and vanilla base.
Swapping in a cake or pastry flour, which is lower in protein than all-purpose flour, would create an even softer, silky texture.