2 1/2 c. Swans cake flour
1 1/2 c. sugar
1 1/2 c. Wesson oil (no substitute)
2 eggs
1 tsp. baking soda
1 tbsp. vinegar
1 oz. red food color
1 tbsp. vanilla
1 tbsp. cocoa
1 c. buttermilk

Prepare two 9 inch round cake pans, 1 1/2 inches deep. Grease and sprinkle evenly bottom and side with sugar. Mix ingredients all at once just until blended, pour into cake pans. Bake at 350 degrees until toothpick inserted in center comes out clean. When done, remove from oven. Cool. Frost with cream cheese frosting.

CREAM CHEESE FROSTING:

1 box powdered sugar
1 stick butter
1 tbsp. vanilla
8 oz. pkg. cream cheese
1 c. pecans, chopped fine

Soften cream cheese at room temperature. Blend all ingredients adding pecans last. Spread onto cool cake. Frosted cake needs to be kept in cool place.