Cake:

1 cup Wesson oil
1 1/2 cup sugar
2 eggs
2 cups self rising flour
2 (1 oz. each) bottles red food coloring
1 cup buttermilk
1 tsp. vanilla
1 tsp. baking soda

Frosting:

1/2 cup self rising flour
1 cup milk
1 cup Wesson oil
1 cup sugar
1 cup chopped pecans
1 cup coconut

For the cake:

Combine oil and sugar and mix well with mixer. Beat in eggs and add flour.

In a separate bowl, combine baking soda and buttermilk and mix with fork, and then add to flour mixture. Beat well. Slowly add food coloring, add vanilla last. Mix well.

Bake in a 350°F oven in two 8 inch or 9 inch cake pans for about 25-30 minutes.

For the frosting:

Using a double boiler, add the ingredients but not the pecans and coconut, cook until mixture is thick like pudding. Remove and beat until creamy. Then add pecans and coconut and mix well. Frost cake as soon you can because the frosting will cool and and set fast.

Enjoy!!!

Submitted by: Daphne Gibbs