Red Velvet Cake

1.

Pre heat your oven to 175c

2.

Butter and line 2 round baking tins

3.

In one bowl sift flour salt and cocoa

4.

In another bowl ass the butter and beat till soft and airy, add the sugar and beat 2 mins

5.

Add eggs one by one adn beat well after each

6.

Add vanilla and beat

7.

In a small container or bowl mix the buttermilk and the colouring

8.

Now add 1/3 of the flour mix to the batter and beat

9.

Add 1/3 of the milk mix and repeat beating all the time till the flour, butter and milk mixes are all combines, it looks as if it has "split" but comes to gether at the end.

10.

Split between the 2 tins and bake for appx 30 minutes or till a skewer comes out clean or ckae springs back in the centre.

11.

Cool cakes then invert onto a rack to cool further.

12.

Wrap cakes in clingwrap and chill in the freezer for 1 hr to make icing them easier (good tip)

13.

Once cold, cut the cakes in half and start alternating your icing and your cake (make sure u leave enough to cover the cake at the end, youll need most of the icing for this.