2 1/4 c. sugar
1 1/2 c. vegetable oil
3 eggs
3 3/4 c. self-rising flour
1 1/2 tsp. baking soda
1 1/2 tsp. vanilla
1 1/2 c. buttermilk
1 oz. bottle red food coloring
12 oz. cream cheese, softened
1 1/2 sticks butter
1 1/2 boxes powdered sugar
1 c. chopped pecans, lightly toasted (optional)

Measure flour and soda and mix together. Set aside. Cream oil and sugar in mixing bowl. Add eggs one at a time. Add dry ingredients alternately with buttermilk to other mixture. Add vanilla and food coloring.

Bake in 4 layer pans that have been greased and floured and lined with parchment or wax paper. Be sure to grease and flour the linings.

Bake at 350°F for approximately 20 minutes or until done. Let cool for about 5 minutes before removing from pans. Mix cream cheese with butter until creamy. Add sugar and continue to mix until of spreading consistency. Add nuts and frost entire cake with the cream cheese frosting.