What's a good recipe for red velvet cake that you've actually used?

Paula Deen's RVC has to be the most delicious I've ever tasted. And it's pretty easy.What's a good recipe for red velvet cake that you've actually used?
This is the exact one that I bake, and it's in my BH%26amp;G Cookbook. I just happened to find it online at the BH%26amp;G Website. Enjoy. It's yummy!








Red Velvet Cake


Prep: 1 hr. 15 minutes


Bake: 25 minutes


Cool: 10 minutes


Stand: 10 minutes





Red Velvet Cake


Ingredients





* 3 eggs


* 3/4 cup butter


* 3 cups all-purpose flour


* 2 tsp. unsweetened cocoa powder


* 2-1/4 cups sugar


* 1-1/2 tsp. vanilla


* 1 1-oz. bottle red food coloring (2 Tbsp.)


* 1-1/2 cups buttermilk


* 1-1/2 tsp. baking soda


* 1-1/2 tsp. vinegar


* 1 recipe Buttercream Frosting





Directions





Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour three 8 x 1 1/2-inch round baking pans; set aside.





In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.





Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.





Spread in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Remove from pans; cool.





Prepare Buttercream Frosting. Place layer flat side up on plate. Spread top with 3/4 cup frosting. Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides. Makes 16 servings.





Buttercream Frosting: In medium saucepan whisk together 1-1/2 cups whole milk, 1/3 cup flour, and dash salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to small bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir). In large bowl beat 1-1/2 cups softened butter, 1-1/2 cups sugar, and 2 tsp. vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.


Nutrition Facts





* Calories 546,


* Total Fat (g) 28,


* Saturated Fat (g) 17,


* Monounsaturated Fat (g) 7,


* Polyunsaturated Fat (g) 1,


* Cholesterol (mg) 112,


* Sodium (mg) 467,


* Carbohydrate (g) 69,


* Total Sugar (g) 50,


* Fiber (g) 0,


* Protein (g) 4,


* Vitamin A (DV%) 0,


* Vitamin C (DV%) 0,


* Calcium (DV%) 7,


* Iron (DV%) 8,


* Other Carbohydrates (d.e.) 6,


* Percent Daily Values are based on a 2,000 calorie dietWhat's a good recipe for red velvet cake that you've actually used?
This I am typing by hand. Old school, and we called it Red Devil's Food Cake. 1 1/2 c sugar


1/2 c Shortening


2 eggs


2 Tbsp cocoa


2 c sifted cake flour


1 c buttermilk


4 tsp red food coloring


1 tsp vanilla


1 tsp soda


1 tsp vinegar


Crean sugar and shortening. Add eggs. (beating in one at a time) Make cocoa past w/ little water and add. Alternately add flour and milk. Add coloring and vanilla Mix soda and vinegar and add while foaming. 375 deg for 25 for layer cake and 30 for sheet. This is a real tried and tested recipe. I could not even find one close online that I could fix.