Red Velvet Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees.

Step 2

Sift flour, baking powder, salt, and cocoa in medium bowl and set aside.

Step 3

Using an electric mixer, cream together oil and 1 1/2 cups sugar in a large bowl; add eggs one at a time, beating well after each.

Step 4

Add food coloring to oil/sugar mixture and beat until well blended.

Step 5

Combine buttermilk and baking soda in small bowl mixing well.

Step 6

Add buttermilk mixture alternately with dry ingredients into oil mixture, beating well after each addition and ending with dry ingredients.

Step 7

Add vinegar and vanilla to batter beating well.

Step 8

Spoon batter into greased pans.

Step 9

Grease and flour (with cocoa, enough to lightly cover pans) 2 9-inch cake pans; set aside.

Step 10

Bake 20-25 minutes or until done.

Step 11

While cake is baking, combine milk and remaining 1/2 cup sugar in a saucepan and bring to a boil; set aside.

Step 12

When cake is done, spoon milk/sugar mixture over warm cake.

Step 13

For frosting, combine cream cheese, butter, and vanilla in bowl beat until well combined. Add powdered sugar a little at a time mixing well. Stir in 3/4 cup coconut with a wooden spoon and mix well. Refrigerate for 30-45 minutes while milk soaked cake cools. Transfer one cake layer to cake stand or plate. Frost top of layer. Top frosted layer with second cake layer and frost top and sides. In a small bowl, mix remaining 1/4 cup coconut with 4-5 drops of food coloring and sprinkle with spoon over top of cake.

Step 14

Store cake in refrigerator.