RED VELVET CAKEServes 12CAKE2-1/4 cups sifted cake flour (sifted, then measured)2 tablespoons unsweetened cocoa powder1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup coffee rich or soy milk1 tablespoon red food coloring2 tablespoons plus 1 teaspoon distilled white vinegar1 teaspoon vanilla extract1-1/2 cups sugar1/2 cup (1 stick) unsalted margarine, room temperature2 large eggsFROSTING2 (8-ounce) packages tofutti pareve cream cheese, room temperature1/2 cup (1 stick) unsalted margarine, room temperature1 tablespoon vanilla extract2-1/2 cups powdered sugar3-1/2-pint baskets fresh strawberries (optional)3-1/2-pint baskets fresh blueberries (optional)
FOR CAKE:1. Preheat oven to 350°F. Grease and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.2. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk coffee rich, food coloring, vinegar, and vanilla in small bowl to blend.3. Using electric mixer, beat sugar and margarine in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with coffee rich mixture in 3 additions.4. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.FOR FROSTING:1. Beat pareve cream cheese and margarine in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.2. Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket strawberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.3. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)