Red Velvet Cake

Ingredients :
two cups cake flour
one (three.9 ounce) package instant chocolate pudding mix
two tablespoons unsweetened cocoa powder
one teaspoon salt
1/2 cup butter, softened
one 1/2 cups white sugar
two eggs
one cup buttermilk
one teaspoon vanilla extract
two ounces red food coloring
one teaspoon baking soda
one tablespoon distilled white vinegar

1/4 cup all purpose flour
one cup milk
one cup white sugar
one cup butter, softened
one teaspoon vanilla extract

Directions :
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
In a giant bowl, beat 1/2 cup of butter with one 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, after the other, and beat until the mixture is fluffy, about one minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in one teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently in to the batter. Pour the batter in to the prepared cake pans.
Bake in the preheated oven until a toothpick inserted in to the middle of a cake comes out neat or with damp crumbs, about 30 minutes. Permit to icy before frosting.
For frosting, place all-purpose flour in a saucepan, and gradually whisk milk in to the flour, about two tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; permit to icy . Beat one cup of sugar and one cup of butter in a bowl with an electric mixer until fluffy, about one minute, and gradually beat in the cooled milk mixture; add one teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, one to two more minutes.