First, start with 1 cup milk. Add 2 tsp white vinegar and allow to sit while you prepare other ingredients.
In a mixer, cream together: 1 stick soft butter, 1 1/2 c sugar and 2 room temp eggs. Beat well.
Next add 2 tsp vanilla and a whole bottle of red food coloring. I like my red, not so hyper red like most cakes. If you prefer the color brighter, add another red food coloring. Cream this well
On a piece of parchment, sift: 2 & 1/4 c cake flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt and 2 TB cocoa powder. Sift well
Next, a 4 oz german chocolate bar. Grate this on top the flour.
As you grate it may break apart so be careful of your fingers. And I have a wonderful suggestion for those small, broken pieces of chocolate ..
Feed the help
Pour into the butter mixture and now is the time to add the 1 cup of vinegar milk. The milk and vinegar will have reacted and will look curdled but is fine. Dump in and mix slowly
2, nine inch cake pans. Spray well with non stick spray. Preheat to 350 and pour cake mix into each
Try and divide evenly. I prefer the throw away cake pans. The cakes never stick and that's important when you layer and frost any kind of layered cake. Bake for about 20-25 min.
While cake is baking, start the frosting. A brick of cream cheese and a stick of butter. Both should be room temp. Cream well
Next add about 2 cups confectioners sugar and a healing spoonful of HOMEMADE marshmallow cream. It adds richness and fluff. I have that guide on my s'mores bars
I like to lay down parchment paper and start the layering and frosting. It's easy to slide out once you've finished. Frosting the first layer just to edge of cake
Once you lay the next layer, push down and it will push that frosting to the edge
Next use the rest of the frosting and you'll have enough to cover entire cake and sides. Once frosted refrigerate until ready to slice and serve