Preheat over to 350 degrees. Grease and flour 2 9-inch cake pans. I also cut out parchment paper and line the bottom as I want it guaranteed that it will come out of the pan smoothly. Did you know that I taught cake decorating for fun for awhile? I always made my children's birthday cakes and made 2 wedding cakes as gifts for 2 of my friends when they got married.
In your kitchen aid mixer on a low medium speed mix until creamy
- 1/2 cup of butter (NO substitutes!) , yes 1 complete cube of butter
- 1 1/2 cups of white sugar
- then add in 2 eggs, 1 at a time and beat until the mixture is fluffy, about a minute or 2.
- 2 cups cake flour
- 1 (3.9 oz) package instant chocolate pudding mix
- 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 ounces red food coloring, If it's not on sale and too pricey you can add just one
- 1 teaspoon baking soda
- 1 tablespoon distilled white vinegar
Add the flour mixture alternating with buttermilk in several additions. Mix in 1 teaspoon of your homemade vanilla extract (it's the best), and the red food color until the batter is uniformly colored. In a separate bowl --stir the baking soda with vinegar, and gently fold the foamy mixture iinto the batter. Pour the batter into the prepared cake pans and bake for about 30minutes.
I frost mine with cream cheese icing:
- 2- 8 oz blocks of cream cheese
- another cube of butter, yikes!
- 2 cups of powdered sugar--I always sift mine
- 1 teaspoon of vanilla