1 c. buttermilk
1 tsp. baking soda
1 c. oil
2 eggs
1 tbsp. cocoa
1/4 tsp. salt
2 c. self-rising flour
1 tsp. vanilla
1 (1 oz.) bottle red food coloring

Mix the ingredients until well blended.

Bake at 350°F for 25 minutes. If using a glass pan, bake at 325°F.

Red Velvet Frosting:

1/4 c. flour
1 c. milk
1 c. oil
1 c. sugar
1 c. nuts
1 tsp. vanilla

Cook 5 minutes the flour and milk until it thickens. Set aside. Beat oil and sugar. Add. Mix well. Add nuts and vanilla. Spread on cool cake.