2 1/2 cups sifted flour (self-rising)
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. cocoa
1 cup buttermilk
1/2 cup oil (buttery flavor)
1 cup Wesson oil
1 tsp. vinegar
2 eggs
1 large bottle red food coloring
1 tsp. vanilla

Sift together dry ingredients. Add other ingredients in order listed. Bake at 350°F in large cake (two 9-inch) for 25 to 30 minutes.

FILLING FOR RED VELVET CAKE:

1/2 cup (1 stick) butter
1 cup nuts (black walnuts are best)
2 tbsp. (or more to taste) whiskey
8 egg yolks
1/2 cup (or more) maraschino cherries, chopped (red and green)
1 cup sugar
1 cup raisins

Cook egg yolks, sugar and butter in top of double boiler until thick (looks curdled). Add other ingredients and blend. Spread between cake layers and on top. Ice cake with the above frosting.

ALTERNATE FILLING FOR RED VELVET CAKE:

1/2 cup (1 stick) butter
1 (8 oz.) pkg. cream cheese
1 (1 lb.) box confectioners' sugar
1/2 tsp. vanilla
1 cup pecans

Soften butter and cream cheese to room temperature, cream well. Add confectioners' sugar and beat until creamy. Add vanilla and nuts. Spread on cake.