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1
Preheat oven to 350 degrees.
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2
Grease and flour three 8-inch round cake pans.
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3
Cream together butter and sugar with electric mixer until fluffy.
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4
Add the eggs, one at a time and beat well after each.
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5
Make a paste with the food coloring and cocoa.
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6
(It takes a few minutes to get the chocolate to absorb liquid--be patient and keep stirring).
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7
Add this paste to the butter/sugar mixture.
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8
Sift together the flour, salt and baking soda.
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9
Add it to the sugar/butter mixture alternately with the buttermilk, mixing well between additions.
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10
(Begin and end with dry ingredients).
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11
After last addition of flour mixture, stir in vanilla and vinegar.
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12
Beat for another minute and then divide into 3 prepared pans.
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13
Bake for about 35 minutes, or until done.
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14
Cool for 10 minutes and then remove from pan to wire rack to cool completely.
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15
To make icing: Mix flour and milk in small pan and cook over low heat until it is thick (stirring often--constantly near end).
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16
This will take about 10 minute.
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17
Remove from heat and allow to cool completely.
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18
Meanwhile, cream together the butter, sugar and vanilla.
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19
Beat until it is very light and fluffy, about 10 minutes.
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20
When the flour mixture is cooled, add it to the butter mixture and beat until just mixed.
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21
Assemble the cake with a thin layer of icing between the layers and cover the top and sides of cake.
