1. Heat oven to 350 degrees F. 2. Butter and flour two 8″ cake pans, and set aside. 3. Whisk together flour, cocoa, baking powder, and salt in a bowl; set aside. Whisk together buttermilk, food coloring, vinegar, and vanilla in a bowl; set aside. 4. In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. 5. Add eggs, one at a time, beating well after each addition. 6. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds. 7. Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles. 8. Bake cakes until a toothpick inserted in middle comes out clean, about 30 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool. 9. When ready to frost the cake - Whisk together sugar and flour in a 4-qt. saucepan; add milk and whisk until smooth. 10. Stirring often, bring to a boil over medium-high heat; cook, stirring constantly, until very thick, about 5 minutes. 11. Remove pudding from heat; cool. 12. In the bowl of a stand mixer fitted with a paddle, beat butter and 1/4 of the pudding on medium-high speed until fluffy and smooth, about 1 minute. 13. Add half the remaining pudding, beating until smooth, and then add remaining pudding and vanilla. Increase speed to high and beat frosting until white and fluffy, about 3 minutes. 14. Place one cake on a cake stand, and spread with 1 1/2 cups frosting. Place second cake over frosting; cover top and sides with remaining frosting; chill to firm frosting. Serve at room temperature. ---------------------------------------------------------------------------
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