2 1/2 c. plain flour
1 1/2 c. sugar
2 eggs
2 Tbsp. cocoa
1 tsp. salt
1 tsp. baking soda
1 oz. red food coloring
1 1/2 c. Wesson oil
1 tsp. vanilla extract
1 c. buttermilk
1 Tbsp. vinegar

Cream together Wesson oil and sugar. Add eggs, one at a time, beating after each one. Add cocoa, vanilla and red food coloring. Mix well, but do not overmix! Sift flour and salt. Add alternately with buttermilk, ending with flour. Combine soda and vinegar and pour in cake mix while bubbling if possible. Mix together and pour in 3 greased and floured 9-inch cake pans. Bake at 325° for 30 to 35 minutes. Cool in pans for 10 minutes. Turn out on wire racks to finish cooling. Mix Icing ingredients together and spread on cooled cake.

1 (8 oz.) pkg. cream cheese
1 stick butter
1 c. chopped nuts
1 box powdered sugar (16 oz.)
1 tsp. vanilla

Cream together cream cheese and butter, then add the remaining ingredients. Spread on cooled cake.