Source:

Diane Saul

Serves/Makes:8 or more

Ingredients

• 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
• Frosting:
• 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)

Preparation

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

Comments

I put the cake in the freezer for a little while before frosting. It makes it easier to frost.

This was given to me by Donna Spiers one of the teachers at school. It is a really moist cake. This is the cake everyone request she bring when we do potluck.