Cake: Preheat oven to 170 degrees C. Grease and flour three 20cm cake tins.
In a large bowl cream the butter and the sugar. Add eggs one at a time, beating well after each addition. Mix food colouring with cocoa and add to mixture.
Add flour alternately with buttermilk. Add vanilla and salt.
Mix the bicarb with the vinegar, and gently stir into mixture. Be careful not to over mix.
Divide batter into three prepared 20cm round cake tins. Bake in preheated oven for 25 minutes. Allow to cool.
White Chocolate Cream Cheese Icing: Melt the white chocolate in a double boiler or in the microwave and allow to cool to lukewarm.
In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to ice between the layers and on top of the cake.
Wow!! This is moist and very delicious. I made this for my Dads birthday and everyone LOVED it! Its extremely decadent and therefore will feed many people as you can only eat a small slice. Worth every moment of preparation for the glowing comments you will receive. Will definately be making this again soon!!! - 20 May 2010