Red Velvet Cake

Cake
1 Preheat oven to 350°F.
2 Butter and flour three 8-inch-diameter cake pans
3 Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
4 Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
5 Beat the sugar and butter in large bowl until light and fluffy.
6 Add eggs 1 at a time, beating well blended after each addition.
7 Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.
8 Divide batter between the three pans.
9 Bake for about 20 minutes or until a toothpick comes out clean.
10 Cool in pans about 5 minutes and turn out to cool completely.
Cream Cheese Frosting
12 Beat the cream cheese, and Confectioner's sugar until fluffy.
13 Add the cream, pudding mix, and vanilla extract.
14 Beat until it thickens and stiff peaks form.
15 Frost the tops and sides of the Red Velvet Cake.
16 Refrigerate if keeping longer than a few hours or if it is a warm day.