WHAT YOU’LL NEED
2 ¾ cups all purpose flour
1 ¾ cups sugar
1 teaspoon baking soda
2 teaspoons cocoa powder
2 large eggs, room temperature
¾ cup canna-canola oil
¾ cup canola oil
1 ¼ cup buttermilk
2 teaspoons red food coloring
1 teaspoon vanilla
1 tablespoon white vinegar
FROSTING
16 ounces cream cheese
4 ounces butter, slightly softened
3 cups powdered sugar
2 teaspoons vanilla
DIRECTIONS
Heat oven to 350 degrees.
1. Place parchment paper on the bottom of three 8- inch pans. Mix all dry ingredients together. Beat eggs slightly and add all wet ingredients together in a separate bowl. Mix wet into dry ingredients.
2. Pour into prepared pans. Bake for 25 to 35 minutes, or until toothpick inserted into cake center comes out clean. Remove from oven, wait 5 minutes, then turn out on cooling racks.
FOR ICING
1. Place the butter in mixer and beat till soft. Add cream cheese and mix, stopping periodically to scrape bowl.
2. Beat until light; slowly add powdered sugar, waiting for it to completely get incorporated along with some air before adding more. When all the sugar is incorporated beat a few minutes, add vanilla, beat until mixed and ice cake immediately.
