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

Heat over to 350 degrees. Mix together all ingredients with electric mixer. Spray 3 (9 inch) round cake pans with non-stick coating. Pour batter equally into the 3 pans and bake for 20 minutes. Test for doneness with toothpick. Cool on wire rack for 10 minutes. Carefully remove layers from pans 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, cream cheese, and sugar in bowl. Beat until fluffy and then fold in 1 1/2 cups pecans. Use to fill and frost cake when cool. Decorate top of cake with remaining 1/2 cup pecans. Refrigerate 1 hour before serving. Makes 10 to 15 servings.