1ouncebottle red food coloring or 2 teaspoons Americolor Super Red plus 1 tablespoon water
for cream cheese icing
Cream butter and sugar until light and fluffy, about 5 minutes. Add in eggs, one at a time.
In a small dish, make a paste of the vinegar and cocoa powder, add to batter. Add in vanilla.
Stir together flour, salt and baking soda.
Alternating, add flour mixture and buttermilk to batter, starting and ending with flour. Add in food coloring.
Spoon batter into a well greased and floured bundt pan. Bake in a preheated 350 degree oven for 50-60 minutes, testing for doneness using a toothpick, when inserted in center of cake it comes out clean. Let cake rest in pan for 30-40 minutes before inverting on to cooling rack to cool completely.
Cream together butter and cream cheese until smooth. Slowly add in powdered sugar until all combined and smooth. Place icing in a study plastic bag (I use a freezer bag) squeezing into one bottom corner. using scissors, cut off corner of bag, creating a small hole. Squeeze bag as you drizzle over cake.