Red Velvet Cake


1/2 cup margarine or butter
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
1-1/2 oz. bottle of red food coloring
3 Tablespoons cocoa
2-1/2 cups sifted cake flour
1 cup buttermilk
1 teaspoon salt
1 Tablespoon vinegar
1 teaspoon baking soda

Cream shortening, sugar, and eggs together. Make a paste of cocoa and food coloring. Add to first mixture. Then alternately add flour and buttermilk. Mix baking soda and vinegar in separate bowl; add to batter. Mix well.
Pour dough batter into three 8" or 9" cake pans, which have first been slightly oiled and floured. Bake 25 minutes in 350-degree oven. Let cool completely.

Frosting:


1 (8-oz.) pkg. cream cheese, softened
6 Tablespoons butter, softened
1 teaspoon vanilla extract
2-1/2 cups sifted powered sugar
1 oz. bottle red food coloring
Pecans, chopped
Blend all ingredients until very smooth. Spread thin layer of frosting on each layer of cake, sprinkle chopped pecans on each each layer. Pile one layer on top of another, then frost entire cake. Top with sprinkled pecans.