INGREDIENTS · ½ cup /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans · 3 tablespoons/22 grams cocoa powder, divided · 1 ½ cups/300 grams sugar · 2 eggs · 2 teaspoons/10 milliliters vanilla · 2 tablespoons/30 milliliters red food coloring · 1 teaspoon/6 grams salt · 1 teaspoon/5 grams baking soda · 2 ½ cups/320 grams flour, sifted · 1 cup/236 milliliters whole buttermilk · 1 tablespoon/15 milliliters vinegar · Ermine icing (see recipe), or other fluffy white icing PROCEDURE 1. 1. Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. 2. 2. Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in van