Red Velvet Cake w/ whipped Vanilla Icing

Red Velvet Cake 1. Sift the cake flour and set aside 2. Cream the butter for about 2 minutes on medium speed. Add sugars and continue to cream 3. Make sure your eggs are room temp! Add them one at a time to your batter 4. In a small separate bowl mix the cocoa powder, the vanilla and the red food coloring together. Make sure to mix until there are no more lumps (mixture will be a little thick) then add to your batter. 5. Stir the salt with your milk. 6. Alternate adding your milk and dry ingredients into the batter 7. Mix baking soda and vinegar together and add to the batter Whipped Vanilla Icing 1. In a medium sauce pan whisk together the flour and milk for about one minute. Then continue to mix flour mixture over medium heat until it thickens and starts to boil. Don't stop mixing before then! 2. Take flour mixture off the heat and place into a bowl and cover with wax paper. The wax paper should sit on top of the mixture itself. *Let it cool down to room temperature* -45 minutes- 3. In your electric mixture cream the butter until light and fluffy. Gradually add the sugar. *You would want to use your flat beater for this icing. Using the wire whisk would add too much air to your icing and cause air bubbles* 4. Remove the wax paper from your cooled flour mixture then add to your icing. It's supposed to come out in chunks so don't worry! The icing should thicken and become white 5. Add your vanilla *Mixture that is too warm could make the icing too soft. You place your icing in the fridge for no longer than 15 minutes to thicken it up just enough to decorate your cake*