DRY:

3 3/4 c. self-rising flour
1 1/2 tbsp. baking soda
2 1/4 c. sugar
1 1/2 tsp. unsweetened cocoa powder
3 oz. red food coloring

WET:

1 1/2 c. buttermilk
2 1/4 c. Sterling oil (light salad oil)
1 1/2 tsp. vanilla extract
1 1/2 tsp. white vinegar
3 lg. eggs

Mix all the ingredients together in a mixing bowl and then pour into three 9 inch cake pans. Bake in greased and floured pans. Bake at 350 degrees for approximately 45 minutes to an hour. Take out of pans and place on racks to cool for 20 minutes.

ICING FOR RED VELVET CAKE:

16 oz. cream cheese
2 boxes powdered sugar
12 oz. butter
3 c. chopped pecans

Soften cream cheese by leaving at room temperature for 20 minutes. Mix cream cheese and butter until smooth. Then add powdered sugar and mix again. Stir in pecans. Serve 16-20 people. Store in refrigerator.