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

Preheat oven to 350 degrees.

Mix together all ingredients with mixer. Spray 3 (9 inch) cake pans with Pam or any non-stick oil. Put batter equally into each pan. Bake for 20 minutes. Test for doneness with toothpick. Cool 10 minutes on racks. Let cool completely before frosting.

FROSTING:

1 1/3 stick butter, softened
10 oz. cream cheese, softened
1 lb. box powdered sugar
2 c. chopped pecans

Combine butter, cream cheese and sugar. Beat until fluffy. Fold in half of the pecans. Frost cake. Use half of the pecans to garnish outer edge and top of frosted cake. Refrigerate for 1 hour before serving.