1 1/2 c. sugar
2 eggs
2 3/4 c. cake flour
2 c. cooking oil
1 c. buttermilk
1 tsp. vanilla
2 tbsp. cocoa
1/4 tsp. salt
1 tsp. baking soda
1 tsp. vinegar
red food coloring

Cream together oil, sugar and vanilla. Add eggs one at a time, beating after each addition. Add red food coloring and vinegar. In a separate bowl, mix together flour, baking soda, salt, and cocoa. Sift flour mixture and add to batter alternately with buttermilk. Pour batter into three 8 inch round cake pans and bake for 30 minutes at 350°F. Remove from oven and let cool before icing.

Icing:

1 box powdered sugar
1 stick butter
1 tsp. vanilla
8 oz. cream cheese
1 c. chopped pecans

Cream together softened cream cheese and butter. Mix well. Add powdered sugar and vanilla, blending until smooth. Fold in chopped pecans before frosting the cooled cake.