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. red food coloring (2 1-oz. bottles)
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 gradually 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. butter, softened (1 1/3 sticks)
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.