You don't need an excuse to indulge in this rich cake.
2 1/2 cups cake flour
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa powder
1 cup buttermilk
2 pieces egg
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 cups cream cheese, softened
3 cups powdered sugar, sifted
1 cup powdered almonds
1 cup vegetable oil
Preheat oven to 350°F. Lightly oil two 9-inch springform cake pans. Set aside.
In a large bowl, sift together cake flour, white and brown sugar, baking soda, salt and cocoa powder.
Using a stand mixer with the beater attachment, pour in the mixing bowl the oil, buttermilk, eggs, food coloring, white vinegar, and vanilla extract, and whisk together. Gradually spoon in flour mixture and beat just until smooth.
Pour into prepared cake pans. Bake until done or until a toothpick inserted in its center emerges clean, about 10-15 minutes.Cool on wire racks.
Meanwhile, make the frosting: In a large mixing bowl with the beater attachment set on low, cream softened cream cheese, softened butter, and vanilla extract. Gradually add in sifted powdered sugar, scraping the bowl regularly until fully incorporated. Increase speed to medium and beat until fluffy. Decrease speed to low again and fold in powdered almonds. Frost and decorate cake. Chill before serving.
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