Red Velvet Cake

Cake:

1 cup butter, softened

1½ cup sugar

2 eggs

1 teaspoon vanilla

1 bottle (1 ounce) red food coloring, optional

2½ cups cake flour

2 tablespoons baking cocoa

1 teaspoon baking soda

1 cup buttermilk

1 teaspoon vinegar

Fluffy Frosting:

1½ cups milk

½ cup flour

1½ cups butter, softened

1½ cups sugar

1½ teaspoons vanilla

1½ teaspoon butter flavoring

In a large mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, butter flavoring and food coloring if desired. Combine flour, cocoa and baking soda. Combine buttermilk and vinegar. Add flour mixture alternately with buttermilk mixture to creamed mixture. Pour into three greased and floured 9 inch round cake pans. Bake at 350*F for 15 to 20 minutes or until toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely. For frosting: whish together milk and flour in a saucepan. Cook, stirring constantly, until thick, about 5 minutes. Cover and cool. In a mixing bowl, cream butter. Gradually add sugar; beat well. Gradually add cooled milk mixture and beat until very light, about 4 minutes. Add vanilla and butter flavoring; beat well. Frost cooled cake.