Red Christmas Cake

Preheat oven to 350. For cake, grease three 8-inch round cake pans and line bottoms with waxed paper. In a large bowl, cream butter and sugar until fluffy. Add egg yolks and food coloring; beat until well blended. In a medium bowl, combine cake flour, cocoa, baking soda, and salt. In a small bowl, combine buttermilk and vinegar. Alternately beat dry ingredients and muttermilk mixture into creamed mixture untill smooth. Stir in vanilla. Beat egg whites in a small bowl until stiff peaks form; fold into batter. Pour batter into prepared pans. Bake 20-30 minutes or until a tester comes out clean. Cool in pans 10 minutes. Remove from pans and cool on a wire rack.

For icing, melt chocolate in a glass bowl over gently boiling water, stirring until melted. In a medium bowl, beat cream cheese and butter until fluggy. Add melted chocolate and vanilla; beat until smooth. Beat in confectioners sugar until well blended. Spread icing between layers and over top and sides of cake. Place in an airtight container in refrigerator until ready to serve.