• Preheat oven to 325°F. Butter and lightly "flour" with gfJules Flour a 9-inch square ceramic baker or an 8-inch round cake pan.
• Whisk gfJules Flour, cocoa, baking soda, salt and set aside.
• In large mixing bowl, beat butter and sugar together until light. Add eggs and mix. Next add oil, vinegar, vanilla and food coloring.
• Slowly add whisked dry ingredients along with the buttermilk into the mixing bowl and beat until smooth and only just combined. Do not over-mix.
• Pour batter into prepared pan and bake for approximately 35 minutes; for the smaller cake pan, 38-40 minutes may be necessary. The internal temperature should be 190°F and a toothpick inserted into the cake should come out clean or with dry crumbs, not wet. A gentle compression on the top of the cake with your finger should bounce back and provide resistance. The edges of the cake will also be pulling away from the pan, but don't bake so long that they start to brown.
• Remove to cool on a wire rack. Frost only when totally cooled.

TO PREPARE FROSTING:

• Slowly beat together the cream cheese, butter, vanilla and half of the confectioner's sugar. Once fully integrated, add remaining confectioner's sugar up to the 3/4 cup measurement. If the frosting is too thin, add remaining 1/4 cup sugar.
• Frost using an offset spatula for best results when the cake remains in the square baker, as pictured above recipe card. Decorate with shaved chocolate, if desired.