Red Velvet Cake

I used mostly organic ingredients in this cake.  I found some plant based red food coloring at Whole foods.  However, the label said the color might change when heated.  I added a bit of regular red food coloring to give the cake some color.  Feel free to use as many organic ingredients as you can find.  Although I am avoiding wheat, I did use organic all purpose flour.

In large bowl cream:

• 2 sticks soft butter
• 2 cups sugar
• Add 4 eggs, one at a time, beating after each egg.

In separate bowl, combine:

• 2 ½ cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 Tablespoons cocoa

Gradually add flour mixture to butter mixture, alternating with 1 cup buttermilk.

Next add:

• 1 teaspoon vanilla
• 3 Tablespoons red food coloring

Blend well.  Divide batter among 3 9” round greased and floured cake pans.  Bake 350 degrees for 25-30 minutes.  Cool then frost.

Frosting:

• 1 pound powdered sugar
• 1 stick soft butter
• 1 8 oz cream cheese softened
• 1 teaspoon vanilla
• ½ cup coconut optional

In large bowl of mixer combine powdered sugar, butter, cream cheese and vanilla.  Beat until smooth.  Frost top of first layer, then add another layer, and frost top of second layer.  Repeat if using 3 cake pans with the final layer.  Frost sides of cake.  Garnish with flaked coconut if desired.