Red Velvet Cake

Red Velvet Cake:
2 1/2 c self-rising flour
1 c buttermilk
1 1/2 c vegetable oil
1 ts baking soda
1 ts vanilla extract
1/4 c red food coloring; 2 (1 oz.)bottles
1 1/2 c granulated sugar
1 ts unsweetened cocoa powder
1 ts white vinegar
2 lg eggs

Frosting:
1/3 lb (1-1/3 sticks) butter; -softened
10 oz cream cheese; softened
1 lb box confectioners' sugar
2 c chopped pecans


To Make Cake: Heat oven to 350 degrees.

Mix together all ingredients with an electric mixer. Spray three 9-inch round cake pans with non stick coating. Pour batter equally into three pans and bake for 20 minutes. Test for doneness with a tooth pick. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans to racks to cool completely.

To Make Frosting: Combine butter, cream cheese and confectioners' 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.

Yield: 10-15 servings.

NOTES : *This is a fabulous recipe from the Bubble Room, a well-known restaurant on Florida's beautiful Captiva Island. The cake is absolutely beautiful!