2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vinegar
1 (1 ounce) bottle red food coloring
1 1/2 cups sugar
1 teaspoon cocoa
1 cup butter flavored salad oil
1 teaspoon vanilla
Cream Cheese Frosting
1 stick butter
1 (16 ounce) box confectioners' sugar
1 (8 ounce) package cream cheese
1/2 teaspoon vanilla
1 cup pecans, chopped
Preheat oven to 350@d. Grease and flour 3 8-inch cake pans. Sift flour, soda and cocoa together. Set aside. Mix oil and sugar together until well blended. Add eggs, one at a time, beating well after each addition. Stir in food coloring, vinegar and vanilla. Add flour mixture alternately with buttermilk and mix well. Pour into prepared cake pans and bake for 25 minutes or until done.
Yield 16 servings.
Cream softened cream cheese and butter together. Add sugar and vanilla and mix well. Fold in pecans. Spread on cooled cake.