Red Velvet Cake with Ermine Icing

Preheat oven to 350 degrees. Grease and flour 2 9-inch layer cake pans.

TO MAKE 2 1/2 CUPS CAKE FLOUR:

Ingredients
2 1/4 cups all-purpose flour
1/3 cup cornstarch

Directions
To make 2 1/2 cups of cake flour, gently combine 2 1/4 cups all-purpose flour with 1/3 cup cornstarch.

FOR RED VELVET CAKE:

Cream butter, sugar and eggs until smooth.
Make a paste with cocoa and food coloring, and add it in.
Alternate salt, vanilla and buttermilk with flour while adding them in.
Mix baking soda and vinegar and hand-fold into batter. Do NOT beat.

Bake for 30 minutes at 350 degrees until done (do not overbake).

FOR ERMINE ICING :

Cook flour and milk on medium heat until thickened, stirring constantly.
Let cool until cold.
Cream sugar, butter and vanilla until fluffy.
Add flour-milk mixture and beat until mixture is like whipped cream.
Spread on layers and top and side of cake.
Keep cake cool.