Red Velvet Cake

Ingredients:

120g butter

300g sugar

2 eggs

20g cocoa

40ml red food colouring

5ml vanilla essence

15ml boiling water

5ml salt

300g flour

240ml buttermilk

15ml white vinegar

5ml bicarbonate of soda

For the icing:
200g cream cheese

50g butter
250ml icing sugar, sieved
Juice of 1 lime

Method:

Cream butter and sugar in the bowl of a mixer until light and fluffy.  Add eggs one at a time and mix until well combined.

Combine food colouring, sifted cocoa and vanilla essence with boiling water to form a smooth thick paste.  Add to the egg mixture and mix until well combined.

Sift together flour and salt.  Add to butter mixture alternating with the buttermilk.

Combine vinegar and bicarb, add quickly to the mixture and gently combine until well mixed.  Pour into 2 sponge tins and bake at 180C until a skewer comes out clean and springs back when touched, around 35 minutes. Remove from oven and allow to cool before icing.

For the icing:
Beat the cream cheese and butter in a bowl until smooth.

Sift in the icing sugar and keep beating until well incorporated. Finally add the lime juice to taste. 

Frost the cake with cream cheese icing and serve.