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1
Heat oven to 350F.
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2
Grease 13x9-inch baking pan; set aside.
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3
Combine cake flour, cocoa, baking soda and salt in bowl; stir to mix.
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4
Set aside.
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5
Combine 1 1/2 cups sugar and 3/4 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy.
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6
Add food color, eggs and vanilla; mix well.
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7
Gradually add flour mixture alternately with buttermilk and vinegar, beating at low speed and scraping bowl often, until well mixed.
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8
Pour cake batter into prepared pan.
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9
Bake 35-40 minutes or until toothpick inserted in center comes out clean.
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10
Cool 10 minutes.
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11
Remove from pan.
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12
Cool completely.
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13
Combine milk, 2 tablespoons flour and 1/4 teaspoon salt in 1-quart saucepan.
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14
Cook over medium heat, stirring constantly, 4-6 minutes or until mixture thickens and comes to a boil.
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15
Boil 1 minute.
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16
Remove from heat.
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17
Cover surface with plastic food wrap; cool at least 1 hour.
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18
Combine 2/3 cup sugar, 2/3 cup butter and 1/2 teaspoon vanilla in bowl; beat at medium speed, scraping bowl often, until creamy.
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19
Continue beating, gradually adding cooled flour mixture and scraping bowl often, until light and fluffy.
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20
Frost cooled cake.
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21
*Substitute 2 1/8 cups all-purpose flour.
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22
**Substitute 1 tablespoon vinegar plus enough milk to equal 1 cup.
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23
Let stand 5 minutes.
