Red Velvet Cake

 1/2 cup butter, softened

1 1/2 cups sugar

2 large eggs, room temperature

2 bottles (1 oz each) red food coloring

1 Tbsp white vinegar

1 tsp vanilla extract

2 1/4 cups cake flour

2 Tbsp baking cocoa

1 tsp baking soda

1 tsp salt

1 cup buttermilk

Frosting:

1/2 cup cold water

1 Tbsp cornstarch

2 cups butter, softened

2 tsp vanilla extract

3 1/2 cups confectioners sugar

1.  Preheat oven to 350 degrees.  Cream butter and sugar until light and fluffy, 5-7 minutes.  Add eggs, 1 at a time, beating well after each addition.  Beat in food coloring, vinegar and vanilla.  In another bowl, whisk together flour, cocoa, baking soda and salt; and to creamed mixture alternately with butter milk, beating well after each addition.

2.  Pour into 2 greased and floured 9 inch round baking pans.  Bake until a toothpick inserted in the center comes out clean, 20-25 minutes.  Cool layers 10 minutes before removing from pans to wire racks to cool completely.

3.  For frosting, combine water and cornstarch in a small saucepan over medium heat.  Stir until thickened and opaque, 2-3 minutes.  Cool to room temperature.  Beat butter and vanilla until light and fluffy.  Beat in cornstarch mixture.  Gradually add confectioners sugar; beat until light and fluffy.  Spread between layers and over top and sides of cake