Red Velvet Cake with Cream Cheese Frosting

Ingredients:
vegetable oil for the pans
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cup vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350.  Lightly oil and flour 2 round pans.  (I used 3 pans for Christmas, 2008.  Save yourself, only use 2 pans.)
In a large bowl, combine flour, sugar, baking soda, salt and cocoa powder.
In another bowl, combine oil, buttermilk, eggs, food coloring, vinegar and vanilla.
With mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Bake, rotating the pans half way through, until cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove cakes from the oven and run a knife around the edges to loosen them from the sides.  One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded sides up.  Let cool completely.
Frost the cake, rounded sides down, with Cream Cheese Frosting.