Red Velvet Bundt Cake

Bundt.

Every time I hear that word I imagine the family dinner from "My Big Fat Greek Wedding",
when the future in-laws arrive with a Bundt cake.

"What is it?"
"It's a Bundt."

"Bonk?"
"Bundt."
"Bunnn...t?"
"Bundt!"

(Look of dawning realization)
"It's a cake!"

Red Velvet Bundt Cake

2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons cocoa powder
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk (OR 1 c. milk + 1 T. vinegar)
1 oz. red food coloring

Preheat oven to 325 degrees. Grease a Bundt pan really well. Place one cupcake liner in a cupcake tin. (You will use the cupcake for a garnish.) In a medium bowl, mix eggs with a wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.

In a large mixing bowl, mix together all the dry ingredients. Add the wet ingredients and mix on medium high until combined. Fill cupcake liner half full with batter, then pour the rest of the batter into your Bundt pan. Bake the cupcake for 20-25 minutes, bake the cake for 50-55 minutes.

Cream Cheese Frosting