Red Velvet Cake with Buttercream Frosting

Ingredients

• 1/2 Cup plus 2 tbs granulated sugar
• 3 Tbsp margarine or butter
• 2 Whole eggs
• 2 Tsp unsweetened cocoa
• 1/2 Oz red food coloring
• 1 Cup plus 2 tbs cake flour
• 1/4 Tsp salt
• 1/2 Cup buttermilk
• 1 Tsp vanilla
• 2 Tsp white vinegar
• 1/2 Tsp baking soda
• 1 Frosting Ingredients
• 1/3 Cup plus 2 tbs nonfat milk
• 1/3 Cup plus 2 tbs all-purpose flour
• 1/4 Cup margarine or butter, softened
• 1 Dash salt
• 1 1/4 Cup powdered sugar

Directions

• Preheat oven to 350F degrees. Coat two small round 6-inch cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.
• In mixing bowl, beat sugar and margarine with mixer at medium speed 5 minutes. Add eggs; beat well. Combine cocoa and food coloring in small bowl; beat with a whisk to mix.
• Add to sugar mixture; stir well to blend. Add flour and salt alternately with buttermilk, mixing well after each addition. Add vanilla, vinegar and baking soda; mix well.
• Pour batter into prepared pans. Sharply tap pans on counter to remove bubbles. Bake for 25 minutes or until center springs to touch.
• Remove from oven and cool 10 minutes on wire rack. Carefully remove from pans and peel off paper. Cool completely on wire rack.
• To prepare frosting, combine milk and flour in heavy saucepan over medium heat. Cook 3 minutes or until mixture forms a very thick paste, stirring constantly with a whisk.
• Pour into a bowl and cover surface with plastic wrap. Refrigerate 45 minutes or until chilled.
• Place softened margarine in mixing bowl and beat with a mixer at medium speed until creamy. Add vanilla, salt and chilled flour mixture; beat until smooth. Gradually add powdered sugar, beating just until blended. Do not overbeat.
• Store cake loosely covered in refrigerator.