1. Pre-heat oven to 350°F but then turn down to 325°F right before baking.
2. Cream together butter and sugar on high for 3 minutes until light and fluffy.
3. Add one egg at a time and mix between additions.
4. In a separate bowl combine vanilla, buttermilk and food coloring and set aside
5. In a medium bowl sift the flour, corn starch, baking soda, baking powder, and salt, then set aside.
6. Alternate adding the flour mixture and buttermilk mixture, mixing between each addition. Start and end with the flour.
7. Grease and dust three 9” cake pans and divide the batter evenly between the two.
8. Bake at 325°F for 30-40 minutes or until tooth pick comes out clean. DO NOT over bake.
9. If you choose to do cupcakes, bake at the same temperature for 18 – 20 minutes. Start checking them at about 18 minutes.

For The Frosting

1. Cream together cream cheese, butter, vanilla and salt.
2. Slowly add the sifted powdered sugar and cocoa powder until combined.
3. If you would like a thinner frosting, add 1 tbsp of milk at a time until you get the right consistency. If you would like it thicker add additional powdered sugar.