Bring it to room temperature before whipping for a creamy consistency.
Ingredients
3eggs
34cupbutter
3cupsall-purpose flour
1Tbsp.unsweetened cocoa powder
34tsp.salt
214cupssugar
112tsp.vanilla
1(1-oz.
)bottlered food coloring(2Tbsp.)
Credit: Blaine Moats
Preheat oven to 350 degrees F. Grease and flour three 8 x 1-1/2-inchround baking pans; set aside.
In large mixing bowl beat butter on medium-high 30 seconds.
Add sugar and vanilla;beat until combined.
One at a time, add eggs; beat on medium after each.
Beat in food coloring on low.
Stir together baking soda and vinegar.
Add to batter; beat just until combined.
Bake and Cool
Spread in prepared pans.
Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled).
Cool in pans on wire racks 10 minutes.
Remove from pans; cool.
Frost Cake
Prepare Buttercream Frosting.
Place layer flat side up on plate.
Spread top with 3/4 cup frosting.
Stack layer, flat side up; spread top with 3/4 cup frosting.
Stack final layer, flat side down; spread remaining frosting on top and sides.
Cook the Milk Mixture
In medium saucepan whisk together milk, flour, and salt.
Cook and stir over medium heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Cool the Milk Mixture
Transfer to small bowl; cover surface with plastic wrap.
Refrigerate until cooled (do not stir).
Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.
2,000 calories a day is used for general nutrition advice.
