2 1/2 c. flour (plain)
1 tsp. salt
1 tsp. baking soda
2 tsp. "real" chocolate (Nestle's Quick)
2 eggs
1 tsp. vanilla flavor
2 c. Wesson oil
1 tsp. vinegar
2 c. sugar
1 lg. bottle red food color
1 c. buttermilk

FROSTING:

1 (8 oz.) pkg. cream cheese
1 box confectioners' sugar
1 stick butter
1 tsp. vanilla
1 c. chopped pecans

Preheat oven to 350 degrees.

Mix sugar, salt, baking soda and cocoa. Add eggs, vanilla and vinegar. Beat well. Slowly beat in Wesson oil (a little at a time). Add flour a little at a time, beating well. Add food coloring and then add buttermilk.

Divide batter into three 9 inch layer cake pans. Bake at 350 degrees for 45 minutes. Cool completely.

In a mixing bowl, beat cream cheese and butter together. Add sugar and flavoring, beat well. Fold in nuts (note - if too thick add a few drops of milk). Spread some frosting over 2 of the cake layers. Stack layers and complete frosting entire cake.