Well, I finally got to baking a Red Velvet in the family... which means, I got to try a piece! I was running low on food colouring, so the colour isn't quite as intense as it should've been. In place of cream cheese frosting which is the norm with these cakes, I opted for white chocolate buttercream on top, and chocolate buttercream inside.

I've grouped the ingredients together so you can see which ones are mixed.
We can mix all these groupings, save for the baking soda and the vinegar. That's the last step. (The butter mixture should be in the bowl of our mixer.)

Preheat oven to 350

2 1/2 cups cake flour
1 teaspoon baking powder
2 tablespoons cocoa powder

1/2 cup butter or margerine, room temp
1 1/2 cups sugar/ splenda
2 large eggs
1 teaspoon pure vanilla extract

(Alternate adding the buttermilk mixture, and the flour mixture, beginning and ending with the flour)

1 cup buttermilk
1 tablespoon liquid red food coloring

1 teaspoon white distilled vinegar
1 teaspoon baking soda

The last step is folding the fizzing baking soda and vinegar into our batter... then divide the batter into two greased and floured pans. Bake for 30 minutes or so, until a toothpick comes out clean.

Here's the Buttercream recipe, which we've seen before:

3 cups icing sugar
1/3 cup butter, or stick of margarine (softened)
2 teaspoons vanilla
3 ounces baking chocolate, melted. So this is about 3 individually wrapped squares!
3 tablespoons milk to make the end product more spreadable.

Mix the icing sugar and butter first, adding in the vanilla and chocolate second. (Repeat this recipe, substituting white chocolate baking chocolate for our white frosting)

It's pretty tasty, I have to say. I'm thinking of trying the recipe with creamcheese frosting to make some cupcakes...