-
1
For the cake: Position an oven rack in the middle of the oven, and preheat to 350 degrees F. Coat two 9-inch round cake pans with cooking spray; dust with flour, and tap out the excess.
-
2
Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside.
-
3
Stir together the hot water and cocoa powder in a small bowl until smooth; let cool slightly.
-
4
Stir together the milk and vinegar in another small bowl, and let stand until thickened, 3 to 5 minutes.
-
5
Whisk together the oil, eggs and vanilla in a large bowl until smooth.
-
6
Whisk in the red food coloring and the cocoa mixture.
-
7
Alternate whisking in the flour mixture in three additions and the milk in two, starting and ending with the flour, until just combined.
-
8
Divide the batter evenly between the prepared pans.
-
9
Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
-
10
Let cool for 10 minutes in the pans, turn out onto cooling racks and let cool completely.
-
11
For the frosting: While the cake layers are cooling, beat the cream cheese, butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and fluffy.
-
12
Gradually beat in the confectioners' sugar until smooth.
-
13
Increase the speed to high, and beat until very fluffy and there is no gritty texture left from the sugar.
-
14
Beat in the milk to adjust the consistency if the frosting seems too thick.
-
15
To assemble: Place one cake layer bottom-side down on a cake plate.
-
16
Top with 1 cup of the frosting, and spread to the edge.
-
17
Top with the second layer, and frost the top and sides with the remaining frosting.
-
18
If the frosting becomes too soft while assembling the cake, briefly chill the cake and frosting and then finish frosting.
