Red Velvet Cake

• 1/2 cup butter or 1/2 cup margarine, softened
• 1 1/2 cups sugar
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 (1 ounce) bottle liquid red food coloring
• 2 1/2 cups all-purpose flour
• 2 tablespoons cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• Cream Cheese Frosting
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter or 1/2 cup margarine, softened
• 1 (16 ounce) package powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1 cup chopped pecans (optional)

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, vinegar, and vanilla, beating well.
2. Add eggs, 1 at a time, beating until blended after each addition.
3. Add food coloring, beating until combined.
4. Combine flour, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
5. Beat at low speed until blended after each addition.
6. Pour into 2 greased and floured 9-inch cakepans.
7. Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
9. Spread Cream Cheese Frosting between layers and on top and sides of cake.
10. Cream Cheese Frosting: beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well.
11. Stir in pecans if desired.

butter, sugar, white vinegar, vanilla, eggs, liquid red food, flour, cocoa, baking soda, salt, buttermilk, cream cheese frosting, cream cheese, butter, powdered sugar, vanilla, pecans

Taken from www.food.com/recipe/red-velvet-cake-29320 (may not work)