Red Velvet Cake

This is definitely a cake for special occasions, when fat and calories go out the window! I have had so many complements on this cake and have even sold it! It is involved but well worth it for a special dessert.

Red Velvet Cake:
2 boxes butter cake mix (duncan)
2 sticks butter, softened
2/3 cup water
2/3 cup buttermilk
2 oz red food coloring
1 tbs cocoa
6 eggs
1 1/2 tsp vinegar

cream cheese frosting:
• (3) 8 oz cream cheese, softened
• 4 cups sifted confectioners' sugar
• 2 sticks unsalted butter (1 cup), softened
• 1 teaspoon vanilla extract

Preheat oven 350 degrees. Mix cake with butter, water, and buttermilk. Add eggs one at a time, beating well between each. Add cocoa, food coloring, and vinegar. Fill 2 round cake pan (a little more than) 3/4 way full, you will have some batter left over. The idea is to have plently of cake to trim off the top.

I split the 2 layer later, but you could evenly fill 3 pans instead.

Bake for 25 minutes, rotating every 5-7 minutes, until toothpick inserted in middle comes out clean. Let cool completely.

Mix all the frosting ingredients together until smooth.

Optional: Cut 2 layer in half to make 4 layers, but using fishing string, carefully sawing in long swipes each direction. (If you choose to cook 3 layers then skip this step)

Stack layers with 1/3 cup frosting between each layer (for 3, 1/4 cup for 4) and spread remaining down sides. Garnish with pecans if you'd like.