Red Velvet Cake

I found this recipe in a magazine and tried it out tonight. It is FANTASTIC! It was my first time making cake and it went really well. It is found I think in the McCormick Cooking with Flavor Cookbook.

2 1/2 C flour
1/2 C cocoa powder
1 tsp. baking powder
1/2 tsp salt
1 cup (2 sticks) butter softened/ room temp
2 C sugar
4 eggs
1 C sour cream
1/2 C milk
1 bottle (1 oz) McCormick Red Food coloring*
2 tsp. vanilla pure vanilla extract (I just used vanilla extract and did 2 1/2 tsp)
*I had some wal mart food coloring and used the whole red bottle which I think the package said was .25 oz and it turned out very red.
Sift flour, cocoa, bakingsoda and salt; set aside. Beat butter and sugar in a large bowl with an electric mixer on high for 5 to 7 minutes or until light and fluffy (it took me maybe 3 minutes 4 at the most). Beat in eggs, 1 at a time.
Mix in sour cream, milk, vanilla and food color. Gradually beat in flour mixture on low until just blended. Do not over beat. I was so worried about over beating I hand mixed it in at the beginning.
Pour batter into 2 greased and floured 9-inch round cake pans. I just used PAM and a bundt cake pan.
Bake in a Preheated 350 degree oven for 35-40 minutes until toothpick comes out clean. Cool for 10 minutes remove from pans, and let cool completely. Fill and frost cake with vanilla cream cheese frosting.

Beat 1 8 oz package (room temp) of cream cheese 4 TBS (1/2 stick) room temp butter and 2 TBS sour cream in large bowl until smooth. Mix in 2 TBS vanilla. Gradually beat in 1 16oz. powdered sugar until light and fluffy.