Red Velvet Bundt Cake

I made this a couple of weeks ago for an OSC event. I was really glad I took it somewhere to share it because my waistline would be in grave danger if this thing was sitting around the house. It was really moist/dense/scrumptious. 

For the cake:

2 eggs

1 cup vegetable oil

1 tbsp white vinegar

1 tsp vanilla extract

1 cup buttermilk

1 oz red food coloring

2 1/2 cups all-purpose flour

2 cups sugar

1 tsp baking soda

1 tsp salt

3 tbsp cocoa powder

For the icing:

1 package Neufchatel cream cheese

1 stick unsalted butter

4 cups powdered sugar

1 tsp vanilla extract

1/4 cup milk

Mix the eggs until smooth, and then add the remaining wet ingredients. Add flour 1 cup at a time followed by remaining dry ingredients. Bake it in a greased bundt pan for about 50 minutes at 325 degrees. Cool it in the pan on a wire rack until completely cool. Run a knife around the edge before turning out on the serving plate. 

To make icing, blend all ingredients until smooth. Pour it over the cooled cake. I had a lot leftover, so you could ice the whole cake instead of drizzling.