Red Velvet Cake

In a stand mixer, put Vegetable Oil (2 cups) and Granulated Sugar (2 1/4 cups). Mix until combined. Add in Eggland's Best Classic Eggs (3) one at a time. Add Red Food Coloring (to taste) and Vanilla Extract (2 Tbsp).

In a bowl, mix Cake Flour (3 1/2 cups) and Salt (1 tsp). Sift in Unsweetened Cocoa Powder (4 Tbsp) and mix. Slowly mix in the dry ingredients with the wet, continously adding Buttermilk (1 1/4 cups) to the stand mixer. Mix Baking Soda (2 tsp) with Apple Cider Vinegar (2 tsp) and add the mix into the stand mixer.

Divide the batter between two greased and lined nine inch cake pans. Bake them for 35 to 45 minutes in the oven preheated to 350 degrees F (180 degrees C). Let them sit on a cooling rack for a few minutes and put them into the freezer to chill.

Take out the cakes from the tins. Cover the top and bottom of one cake with the frosting of your choise and put on the second one as a next layer. Cover the cake with more frosting. Put it back into the freezer, than add another coat of frosting. Serve!