Red Velvet Cocoa Cake With Ice Cream Filling And Buttercream Frosting

Heat oven to 350 degrees F. Grease and flour two 9" round baking pans.

In large mixer bowl beat butter, sugar and vanilla until creamy. Add eggs and food color; blend well. Stir together flour, cocoa and salt; add alternately with buttermilk to batter mixture, beating until well blended.

Stir baking soda into vinegar; fold carefully into batter (do not beat). Pour batter into prepared pans.

Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

One day before assembling cake: Thaw ice cream until soft, but not melted (about 15 minutes at room temperature). Place in bowl and stir until smooth. Line 9" cake pan with plastic wrap and fill with ice cream, pack down and smooth top. Place in freezer.

To assemble cake: (Can be assembled and frozen 24 hours before serving.) Place one cake layer on serving plate. Remove and unwrap ice cream layer; place on cake, place remaining cake layer on top. Frost with your buttercream frosting.

Sprinkle on coconut (if desired) and press onto icing. Return to freezer. Remove 10-15 minutes before serving.

Buttercream Icing: Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.

Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.