2 c canola oil
2-1/4 c sugar
One ounce bottle red food coloring
2 tsp. vanilla
3-1/2 c plain flour
1/4 c cocoa
1-1/2 tsp. salt
1-1/4 c buttermilk
2 tsp. baking soda
1 TBS vinegar
Preheat oven to 350.
Grease 3 nine inch pans.
Put the oil and sugar in a mixer bowl and mix until blended. Add the eggs one at a time, beating after each addition. Add the coloring and mix slowly. Then add vanilla.
In another bowl mix together the flour, cocoa and salt. Beat one third of the flour into sugar mixture. Add half the buttermilk. Continue adding the rest this way. Place the baking soda in a small dish. Add the vinegar. With the mixer running, add this to the batter and beat for 10 seconds.
Divide the batter between the 3 pans and bake for 40-45 minutes. Remove from pans after they have cooled 10 minutes.
Cream Cheese Icing
2-8 oz. Packs cream cheese, softened
2 sticks butter, softened
1 tsp. vanilla
4 cups sifted confectioners' sugar
Optional: Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy