Red Velvet Cake

Red Velvet Cake Recipe
(Makes 3 - 8 or 9 inch layers)

2 1/4 C. sugar
3/4 C. vegetable oil
3 eggs
1 1/2 T. white vinegar
1 1/2 tsp. baking soda
1 1/2 T. cocoa
3 oz. red food coloring
3/4 tsp. salt
1 1/2 C. buttermilk
3 3/4 C. flour
1 1 /2 tsp. vanilla
     Cream sugar and oil, then mix in eggs one at a time, beating
 after each one.  
     Mix vinegar and soda and set aside.
     Add cocoa and food coloring to egg mix (you can cut it to 
2 oz, but it won't be as vibrant of a red.)
   Beat in the flour alternating with the buttermilk.  Add soda 
mix and vanilla.  
     Line bottoms of 3- 8 inch pans with parchment paper.  Do
 not grease the pans.  Pour batter evenly into the pans.  Bake 
at 350 for 30 minutes or until springs back.
     The traditional frosting is a cooked frosting, or a cream 
cheese frosting, which I love, but I like it even better with the
 following frosting.

                                      Audra's Marshmallow Frosting
(My daughter in law introduced me to this frosting and it is perfect.)

Cream together 2 1/4 C. soft butter and 24 oz. marshmallow
 creme.  Add 1 1/2 tsp clear vanilla and 3/4 C. powdered 
sugar (yes, very littlepowdered sugar to lots of butter and lots
 of marshmallow, but you won't believe how incredible it is!)