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Heat oven to 350 degrees. Pam spray a 9 inch (7 c. capacity) heart-shaped cake pan. In a large bowl with mixer on high speed, beat margarine, sugar, cocoa, baking soda and vanilla until creamy. Beat in eggs until well blended. With mixer on low speed, beat in sour cream, food coloring and vinegar. Add flour and beat just until blended. Spread evenly in prepared pan. Bake 1 hour or until a toothpick inserted in center comes out clean (cake will have a cracked lump; that’s OK). Cool in pan on wire rack 10 minutes, then invert cake on rack, turning top side up and cooling completely.
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