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. sugar
1 tsp. cocoa powder
1 tsp. white vinegar
2 lg. eggs

Mix all ingredients together with electric mixer until well blended. Spray non-stick coating on 3 9-inch round cake pans. Pour batter equally into the 3 pans. Bake at 350 degrees for 20 minutes. Test for doneness. Cool for 10 minutes and remove from pans. Place on wire racks to cool completely.

FROSTING:

1 1/3 sticks butter (1/3 lb.) 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. Fold in 1 1/2 cups pecans. use to fill and frost cool cake. Sprinkle remaining 1/2 cup pecans on top.