Red Velvet Cake

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
1/8 teaspoon peppermint
Cream Cheese Frosting, recipe follows

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1
1/2-inch round) cake pans. In a large bowl, sift together the flour,
sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk
together the oil, buttermilk, eggs, food coloring, vinegar, vanilla, and
peppermint. Using a standing mixer, mix the dry ingredients into the wet
ingredients until just combined and a smooth batter is formed. Divide
the cake batter evenly among the prepared cake pans. Place the pans in the
oven evenly spaced apart. Bake, rotating the pans halfway through the
cooking, until the cake pulls away from the side of the pans, and a
toothpick inserted in the center of the cakes comes out clean, about 30
minutes. Remove the cakes from the oven and run a knife around the edges
to loosen them from the sides of the pans. One at a time, invert the cakes
onto a plate and then re-invert them onto a cooling rack, rounded-sides
up. Let cool completely. Frost the cake. Place 1 layer, rounded-side
down, in the middle of a rotating cake stand. Using a palette knife or
offset spatula spread some of the cream cheese frosting over the top of
the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.)
Carefully set another layer on top, rounded-side down, and repeat. Top
with the remaining layer and cover the entire cake with the remaining
frosting.


Cream Cheese Frosting:

8 oz cream cheese, softened
3-4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 pkg dreamwhip
1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held
electric mixer in a large bowl, mix the cream cheese, butter and vanilla
on low speed until incorporated. Add dreamwhip and 3 cups sugar. Increase
the speed to high, and mix until light and fluffy but does not run off
spatula.(Occasionally turn the mixer off, and scrape the down the sides of
the bowl with a rubber spatula.) If frosting is runny add last cup of
sugar 1/4 cup at a time.
Store in the refrigerator until somewhat stiff, before using.


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