Red Velvet Cake

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8 tbsp Anchor unsalted butter room temperature
1 ½ cups granulated sugar
¼ cup red liquid food coloring
2 tsp vanilla extract
2 eggs
2 ¼ cup all-purpose Five Roses flour
5 tbsp unsweetened Hershey’s cocoa powder
1 tsp salt
1 tsp baking soda
1 cup buttermilk
1 tbsp distilled white vinegar
12 oz Condensed Milk
FROSTING - 3 cups powdered sugar, ½ cup Anchor butter room temperature, 8 oz cream cheese room temperature for 30 min, ¼ tsp salt, ½ tsp vanilla extract, 2 tbsp Full Cream Milk or Anchor heavy cream

Preheat the oven to 350 degrees F.
Lightly butter/flour (or spray) a 9x13-inch baking pan, set aside
Using a hand or stand mixer, beat the butter and sugar until light and fluffy, 2-3 minutes
Add the red food coloring and vanilla extract, beat until combined. Add the eggs one at a time, mixing just until incorporated
In a small mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda
Alternate adding the dry ingredients and buttermilk/vinegar by hand
Mix together with a wooden spoon just until combined, do not overmix
Pour the batter into the prepared baking pan, spread into an even layer
Place in the oven and bake for 25-30 minutes or until a cake tester inserted into the center comes out clean
Remove and poke holes into the cake with a fork
Pour the Condensed Milk over top.
Allow the cake to cool before frosting.
To make the frosting, beat the butter and cream cheese on high speed for 2-3 minutes, then reduce speed and add the powdered sugar.
Add in the salt, vanilla extract and Full Cream Milk
Beat for an additional 2-3 minutes until the frosting is light and fluffy
Spread across the cooled cake and decorate as desired

Serve and Enjoy!