Issue Date: January, 2010
Serves: Serves 12
Pairings:
Courtesy of:

Louisiana Cookin'

Ingredients:

• 2 1/2 cups cake flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 ounce liquid red food coloring
• 1 ounce beet juice
• 2 tablespoons natural, unsweetened cocoa 
• 11/2 cups unsalted butter
• 1 1/2 cups sugar
• 2 eggs
• 1 cup buttermilk
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350° F. Grease and flour two 8" round cake pans.

Combine the flour, salt and baking soda together. Set aside. 

In a separate small bowl, combine food color, beet juice, and cocoa. Set aside.

In another bowl, cream butter and sugar until fluffy. Add the egg and cocoa mixture, and beat until well blended.

In a large bowl mix together the buttermilk, vinegar and extracts. Add the butter mixture and the flour mixture, alternating between the two until all is incorporated. 

Divide mixture between the prepared cake pans and bake for about 30 minutes or until a cake tester comes out clean. Remove from oven and cool completely on wire racks before frosting. Note: as shown, frosted with basic chocolate buttercream frosting.