2 1/2 c. flour
2 1/2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa
1 c. buttermilk
1 1/2 c. Wesson oil
1 tsp. vinegar
1 tsp. vanilla
2 eggs
1 bottle red food coloring

Combine all ingredients together and mix well. Bake in 2 layer pans, well greased and floured. Preheat oven to 350 degrees. Bake until done.

FROSTING FOR RED VELVET CAKE:

1 stick butter
1 box confectioners' sugar
1 c. pecans
8 oz. pkg. cream cheese
1/2 tsp. vanilla
1/4 tsp. salt

Soften butter. Add confectioners' sugar. Add softened cream cheese. Add vanilla and salt; add pecans to mixture, then spread on cake.