[BlueCinderellaEyes]

Both Of these are from teh Wilton Site and are amazing!

Red Velvet Cocoa Cake

· 1/2 cup (1 stick) butter or margarine, softened
· 1 1/2 cups granulated sugar
· 1 teaspoon Madagascar Pure Vanilla Extract
· 2 eggs
· 1 ounce Red (no-taste) Icing Color
· 2 cups all-purpose flour
· 1/4 cup cocoa powder
· 1 teaspoon salt
· 1 cup buttermilk or sour milk
· 1 1/2 teaspoons baking soda
· 1 tablespoon white vinegar
· Cake Release
Makes: Approximately 6 cups of batter.
Instructions
Heat oven to 350°F. Grease two 8 in. round baking pans with Wilton Cake Release or vegetable pan spray. In large mixer bowl, beat butter, sugar and vanilla until creamy. Add eggs and icing color; blend well. Stir together flour, cocoa and salt; add alternately with buttermilk to batter mixture, beating until blended. Stir baking soda into vinegar; fold carefully into batter (do not beat). Pour batter into prepared pans. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
*To sour milk, use 1 tablespoon white vinegar plus milk to equal 1 cup.

And of corse you need anamazing icing recipy so here it goes

Buttercream Icing

· 1/2 cup solid vegetable shortening
· 1/2 cup butter or margarine softened
· 1 teaspoon clear vanilla extract
· 4 cups confectioner's sugar (approximately 1 lb.) sifted
· 2 Tablespoons milk
Makes: Icing makes about 3 cups.
instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer.
Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy.
Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use.
Refrigerated in an airtight container, this icing can be stored 2 weeks.
Rewhip before using.