Black Velvet Cake

Instructions

Preheat the oven to 180 ° C.

1 Grease two 17,5 cm cake tins.
2 Beat the eggs lightly in a medium glass bowl. Add the oil, buttermilk, vinegar, vanilla and food coloring and mix well.
3 Sift the flour, sugar, cocoa, baking soda and salt in a large mixing bowl. Make a well in the center of the dry ingredients and add the egg mixture. Mix well with a whisk. The mixture is very runny.
4 Divide the batter between the pans. Bake for 30 minutes or until a skewer comes out clean.
5 When the cake is pressed lightly in the center it should bounce back. Let the cake cool for 10 minutes in the tins before turning out on cooling rack.
6 Cut the two cakes in half carefully.
7 Spread a thick layer of icing on three of the cakes. Stack the cakes and press lightly. Spread the whole cake with cream cheese icing and put in the refrigerator until needed.

Cream cheese icing

Enough for about 3 cups

250 g (250 ml) cream cheese
80g icing sugar
10 ml (2 tsp) lemon juice

Beat the cream cheese until smooth with an electric mixer. Sift the icing sugar and mix thoroughly with the cheese. Add the lemon juice and mix well.