Directions

1. For the cake:
2. 1. Note: After baking and before frosting you can slice the two cakes into two layers and assemble the cake as a four layer which will give you an excuse to use more frosting. It will also give your cake a multidimensional look. Or, you can leave the cakes intact and go with a traditional two layer cake.
3. 2. Preheat the oven to 350 degrees F. Prepare two 9 inch cake pans with cooking spray.
4. 3. In a small bowl combine the cocoa powder, vanilla, vinegar and food coloring. Mix thoroughly and set aside.
5. 4. In a mixing bowl combine the sugar, butter and oil. Beat until fully creamed and the mixture is light and fluffy. Add one egg at a time and then the cocoa mixture; continue beating until all are fully incorporated.
6. 5. In a separate bowl combine the flour, baking soda and salt; whisk to mix. Add this flour mixture to the batter alternating with the buttermilk. Let the mixer run continuously during all of the additions.
7. 6. Pour the batter into the prepared pans, dividing evenly. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
8. 7. Let the pans rest on a wire rack for 20 minutes before you remove them from the pans.
9. 8. Note: The cakes will not break up as easily if you let them cool completely before applying the frosting.
10. For the frosting:
11. 9. In a small saucepot over medium high heat combine the cream, milk and vanilla. Heat to a simmer then add the flour and cook, whisking constantly, for three minutes at which point it should have a paste consistency. Transfer to a bowl and refrigerate for one hour or until very cold.
12. 10. Combine the butter and sugar in a mixing bowl and beat until the sugar is fully dissolved. Add the flavoring paste, a little at a time, and whip until light and fluffy.