Total Time
50mins
Prep 30 mins
Cook 20 mins

I found this in the 2012 "Taste of Home" cookbook. It was submitted by Kathryn Davison of Charlotte, NC.

Ingredients Nutrition

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Beat in the food coloring, vinegar and vanilla.
  4. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  5. Transfer to two greased and floured 9 inch round baking pans.
  6. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  8. For frosting, in a small saucepan, combine the cornstarch and water until smooth.
  9. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  10. Cool to room temperature.
  11. In a large bowl, beat butter and vanilla until light and fluffy.
  12. Beat in cornstarch mixture.
  13. Gradually beat in confectioners' sugar.
  14. Spread the frosting between layers and over top and sides of cake.