RED VELVET CAKE

180g butter, softened 375ml castor sugar

2 eggs 500ml flour 7ml bicarbonate of soda 250ml buttermilk

15ml vinegar 5ml vanilla essence 30ml cocoa powder 30ml red food colouring

30ml water

ICING

125g butter, softened 250g thick cream cheese

5ml vanilla essence 500ml sifted icing sugar Cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating after each addition.

Sift the flour and bicarbonate of soda.

Combine the buttermilk, vinegar and essence. Add to the creamed mixture alternately with the dry ingredients.

Mix the cocoa powder, colouring and water to a smooth paste. Add to the creamed mixture.

Divide the mixture between two base-lined and greased 20cm cake tins. Bake at 180°C for 25-30 minutes or until a skewer inserted into the cake comes out clean.

Remove and cool in the tins for 5 minutes, then turn out onto a cooling rack.

ICING: Cream the butter and cream cheese until well blended. Mix in the vanilla. Add the icing sugar and mix to form a fluffy icing.

Spread one half of the cake with half the icing. Place the other cake on top and spread with the remaining icing. Decorate as desired.