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 seperate bowl combine vanilla buttermilk and food coloring and set aside.
5. In a medium bowl sift the flour, corn starch, baking soda, baking powder, salt, cocoa powder and set aside.
6. Alternate adding the flour mixture and buttermilk mixture, mixing between each addition. Start and end with the flour.
7. Finally, add the HOT coffee and stir gently into the batter, DO NOT miss this step.
8. Grease and dust two 9″ cake pans and divide the batter evenly between the two.
9. Bake on 325°F for 30-40 minutes or until toothpick comes out clean. Do NOT over bake.
10. If you choose to do cupcakes bake at same temperature for 18-20 minutes, checking at 18.

For the Frosting

1. Cream together cream cheese, butter and vanilla.
2. Slowly add the sifted powdered sugar until combined
3. Then add the milk and salt. Mix until creamy.
4. If you would like the frosting thicker add a bit more powdered sugar and if you want it thinner add a bit more milk.