250g butter, softened
3 cups (660g) white sugar
30ml red food colouring
3 tablespoons unsweetened cocoa powder
3 cups (375g) plain flour
1 cup (250ml) milk
1 teaspoon vanilla essence
1/2 teaspoon salt
1 teaspoon bicarb soda
1 tablespoon white vinegar
Cream Cheese Icing
85 g cream cheese
1/4 cup butter
1 teaspoon vanilla
2 cups icing sugar
Preheat oven to 170 degrees C. Grease and flour a 20cm cake tin.
In a large bowl cream the butter and the sugar. Add eggs one at a time, beating well after each addition. Mix food colouring with cocoa and add to mixture.
Add flour alternately with milk. Add vanilla and salt.
Mix the bicarb with the vinegar, and gently stir into mixture. Be careful not to over mix.
Pour batter into prepared 20cm round cake tin. Bake in preheated oven for 30-40 minutes. Allow to cool.
Cream cheese icing
Beat cream cheese and butter and vanilla with electric beaters until well-blended.
Gradually add in icing sugar, a half-cup at a time, and beat into cream cheese until smooth and creamy.
Either layer the icing between three layers or cover over the top of the cake, taking it down the sides of the cake.