2 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons cocoa
3/4 cup oil
1 1/2 cups sugar
2 ounces red food color
2 eggs
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Sauce:
3/4 cup milk
1/2 cup sugar
Stir the first four ingredients together. In another bowl, cream the oil, sugar, food color and eggs together. In a cup, stir the buttermilk and baking soda. This will bubble up.
Alternate adding the dry and milk mixtures into the sugar mixture, beating thoroughly. Stir in vanilla. Divide into 2 greased and floured cake pans.
Bake at 350 F for 20 to 30 minutes or until the cake tests done.
To create the sauce, bring the milk and sugar to a boil. As soon as you take the cake layers out of the oven, evenly distribute the sauce over them. Let set for 15 minutes, then remove the cakes from the pans to cool on a rack.
When the cake is cool, frost with cream cheese icing (recipe follows).
Cream Cheese Icing:
8 ounce cream cheese block, softened
1/4 pound butter, softened
1 teaspoon vanilla
4 cups powdered sugar
Cream the cream cheese and butter together in a bowl. Gradually add the sugar and beat until smooth. Add the vanilla and beat well, adding up to a tablespoon of milk if the icing is too thick.