Red Velvet Cake

Preheat your oven to 350 °F.
Grease 3 (6-inch) cake pans with cooking spray andthen line the bottomos each with a round piece of parchment paper.
In a small-sized bowl, add the milk and lemon juice and mix well. Set aside for about 10minutes.
In a large-sized bowl, blend together theflour, white sugar,cocoa powder,baking soda and salt.
Add the milk mixture, oil, vinegar, vanilla extract and red food color and mix until just blended.
Divide the mixture into the prepared cakepans evenly.
Bake for approximately 20 minutes or until awooden skewer inserted into the center of each cake comes out clean
Remove the cake pans from oven and place ontoa cooling rack for about 5-10 minutes.
Now invert the cakes onto the cooling rack tocool completely before frosting.
For frosting: in a bowl, add all ingredientsand with a wire whisk, beat until thick and smooth.
Place 1 cake onto a serving plate, flat sidedown.
With a knife, trim off the top dome of caketo create a flat bottom.
Spread some frosting over the top of cakeevenly.
Place the second cake layer on top and spreadsome frosting on top.
Now place the third cake on top.
Cover the top and sides of the cake withremaining frosting.
Cut the cake intodesired-sized slices and serve.