2 1/2 c. self-rising flour
1 c. buttermilk
1 1/2 c. vegetable oil
1 tsp. baking soda
1 tsp. vanilla
1/4 c. (two 1-oz. bottles) red food coloring
1 1/2 c. granulated sugar
1 tsp. unsweetened cocoa powder
1 tsp. white vinegar
2 lg. eggs

Mix together all ingredients with an electric mixer. Grease and flour three 9-inch cake pans. Pour batter equally into the three pans and bake for 20 minutes at 350 degrees. Test for doneness with a toothpick. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans to racks to cool completely.

FROSTING:

1/3 lb. (1 1/3 sticks) butter, softened
10 oz. cream cheese, softened
1 (1 lb.) box confectioners' sugar
2 c. chopped pecans

Combine butter and cream cheese. Mix well. Add sugar and beat until fluffy. Fold in pecans. Frost cake. Decorate top of cake with remaining 1/2 cup pecans. Refrigerate at least 1 hour before serving.