• 2 Tbsp buttermilk (or 2 Tbsp milk plus 1/2 tsp vinegar; let sit 5 minutes before using)
• 1 tsp white distilled vinegar
• 1 tsp vanilla extract
• 2 Tbsp (one 1 oz bottle) red food coloring
• powdered sugar, optional
Cream Cheese Filling:
• 8 oz brick cream cheese, cold
• 1/2 cup (1 stick) butter, room temperature
• 1 cup powdered sugar
• 1 tsp vanilla
INSTRUCTIONS
• Preheat oven to 350 degrees Fahrenheit. Line a 15×10-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging. If sides are exposed, grease and flour them. (Can use Baker’s Joy – a nonstick spray with flour.)
• In a bowl, sift together the flour, cocoa, baking powder and salt. Set aside.
• In the bowl of a stand mixer using the whisk attachment, whip the eggs on medium speed for 5 minutes until light and frothy. Slowly add the sugar and oil while mixer is running on medium/low.
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