Southern Red Velvet Cake

2 1/2 C. cake flour

1 1/2 C. sugar

1 t. baking soda

1 t. salt

3 T. cocoa powder

1 1/2 C. vegetable oil  (I normally substitute some of the oil with applesauce)

1 C. buttermilk, room temp.

2 eggs, room temp.

1 oz. red food coloring

1 t. vinegar

1 t. vanilla extract

Preheat oven to 350 degrees. Grease cake pans (3 - 9 in. rounds). In a large bowl, sift together the flour, sugar, soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, red coloring, vinegar and vanilla.

Using a stand mixer, mix the dry into the wet ingredients until just combined. Divide the cake batter evenly among the pans. Bake about 30 minutes.

Invert onto plate and then again onto cooling racks so cakes are right side up. Let cool completely.

Frost & sprinkle with pecans.

Cream Cheese Frosting 

1 lb. cream cheese, softened

4 C. confectioners sugar

2 sticks butter, softened

1 t. vanilla extract

In a standing mixer, fitted with the paddle attachment, mix cream cheese, sugar and butter on low speed until incorporated. Increase the speed to hight & mix until light and fluffy, about 5 minutes. Reduce the speed to low. Add the vanilla, raise the speed to hight and mix briefly until fluffy. Store in the refrigerator until somewhat stiff before icing. 

(This makes a ton of frosting, so use generously between layers.)