Ingredients:
- 2 ½ cups self-rising flour
- 1 cup buttermilk
- 1 ½ cups vegetable oil
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 2 – 1 oz. bottles red food coloring
- 1 ½ cups sugar
- 1 tsp. cocoa
- 1 tsp. white vinegar
- 2 large eggs
Preheat oven to 350°
Mix together dry ingredients set aside. Mix wet ingredients and add to dry in mixer. Mix until fully integrated. Prepare 3 – 9” cake pans and pour in batter. Bake 20 minutes; let cool 10 minutes. Carefully remove and allow to cool thoroughly.
Cream Cheese Frosting:
- ⅓ cup (1 ⅓ sticks) butter
- 10 oz. cream cheese, softened
- 1 lb. confectioner’s sugar
- 2 cups chopped pecans
Combine butter, cream cheese and confectioner’s sugar in a bowl and beat until fluffy. Fold in 1 ½ cups pecans, frost and fill cake layers.
Decorate top of cake with remaining pecans. Refrigerate one hour before serving.