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

Heat oven to 350 degrees. Mix together all ingredients with an 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 a toothpick. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans to racks 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 confectioners sugar in a bowl. Beat until fluffy. Then fold in 1 1/2 cups pecans. Use to fill and frost cake when it is cool. Decorate top of cake with remaining 1/2 cup pecans. Refrigerate at least 1 hour before serving. Makes 10-15 servings.