Red Velvet cake

• 2-1/2 cups (600 ml) self-rising flour
• 1 cup (225 ml) buttermilk
• 1-1/2 cups (350 ml) vegetable oil
• 1 tsp (5 ml) baking soda
• 1 tsp (5 ml) vanilla extract
• 2 1 oz (28 grm). bottles red food coloring
• 1-1/2 cups (350 ml) sugar
• 1 tsp (5 ml) vinegar
• 1 large egg
• 1 tsp (5 ml) unsweetened cocoa powder
• 1-1/3 sticks butter, softened
• 10 oz (280 grm). cream cheese softened
• 1 lb (.5 kg). box confectioners sugar
• 2 cups (475 ml) chopped pecans
• (double this to have plenty of frosting)

1. Mix all ingredients together with an electric mixer.
2. Spray 3 9 inch round pans with cooking spray or cut waxed paper rounds for pan bottoms to keep from sticking.
3. Pour cake batter in and bake 20 minutes.
4. Test for doneness with a toothpick.
5. Cool layers in pans for 10 minutes.
6. Carefully remove from pans to cool completely
7. Combine butter, cream cheese, and confectioner sugar in bowl.
8. Beat until fluffy.
9. Fold in pecans.
10. Use to fill and frost cake when it is coo.l

flour, buttermilk, vegetable oil, baking soda, vanilla, bottles red food coloring, sugar, vinegar, egg, cocoa, butter, cream cheese, confectioners sugar, pecans

Taken from online-cookbook.com/goto/cook/rpage/0013A6 (may not work)