Red Velvet Cake
2 cups vegetable oil
1 1/2 cups sugar
2 eggs
2 1/2 cups fllour
1 tablespoon baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vinegar
1 small bottle red food coloring
1 teaspoon vanilla extract
Cream the vegetable oil and sugar in a mixing bowl. Add the eggs and mix well. Sift the flour, baking cocoa, baking soda and salt together. Add to the creamed mixture and mix well. Add the buttermilk, vinegar, red food coloring and vanilla and mix until well blended. Divide the batter evenly among 3 greased and floured 9-inch round cake pans.
Bake at 325 degrees for 25 to 30 minutes or until cake tests done. Cool in the pans for 10 minutes. Remove to a wire rack to cool completely. Spread the Cream Cheese Pecan Icing between the layers and over the top side of the cake.
Cream Cheese Icing
1/2 cup (1 stick) margarine, softened
8 ounces cream cheese, softened
1 (1-pound) package confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans
Cream the margarine and cream cheese in a bowl until light and fluffy. Add the confectioners' sugar and vanilla and mix well. Stir in the pecans.
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