Red Velvet Cake (Hilltops eggs version)

Ingredients:
2 Hilltops free range eggs
1 and 1/2 cups of brown sugar
120g of melted unsalted butter
2 and 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup of buttermilk
2 table spoons of cocoa powder
30 ml red liquid food coloring
1 teaspoon of vanilla essence
1 teaspoon of white vinegar
1 teaspoon bicarbonate soda


Ingredients for the cream:
450g cream cheese
120g unsalted melted butter
1 cup of pure icing sugar
1 teaspoon vanilla essence


Preparation:
1. Mix the ingredients for the dough together, leaving the vinegar with the bicarbonate soda for last.
2. Bake the cake in a buttered cake dish, at 180 degrees Celcius for about 30 minutes. Because of the intense red color of the dough, be careful not to burn the sides.
3. Let the cake cool down, then cut into 2 pieces horizontally, to make the layers of the cake.

4. Prepare the cream by beating together the cream cheese, butter and sugar until the mixture is light and fluffy.
5. Add the vanilla essence.
6. Spread the cream on top of the first layer of cake, then cover with the second layer of cake.
7. Spread the remaining cream on top and on the sides of the cake.
8. You can decorate on top with red crumbs from the cake or with berries.