2 1/2 c. self-rising flour
1/4 c. (2 oz.) red food coloring
1 1/2 c. vegetable oil
1 tsp. baking soda
1 tsp. vanilla
1 c. buttermilk
1 1/2 c. granulated sugar
2 large eggs
1 tsp. cocoa
1 tsp. white vinegar

Heat oven to 350°. Mix together all ingredients with an electric mixer. Spray three 9-inch round cake pans with nonstick coating. Pour batter equally into the 3 pans and bake for 20 minutes. Test for doneness with a toothpick. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans to rack to cool completely.

1 1/3 sticks butter, softened
10 oz. cream cheese, softened
1 (1 lb.) box powdered sugar
2 c. chopped pecans

Combine butter, cream cheese and powdered sugar in a bowl. Beat until fluffy, then fold in 1 1/2 cups pecans; use to fill and frost cake when it is cool. Decorate top of cake with remaining 1/2 cup pecans; refrigerate at least 1 hour before serving. Makes 10 to 15 servings.