Willard Scott's Red Velvet Cake
Source of Recipe
This is easier than most Red Velvet Cakes.
List of Ingredients
2½ cups self rising flour
1 cup buttermilk
1½ cups vegetable oil
1 tsp baking soda
1 tsp vanilla
2 (1 oz)bottles red food coloring
1½ cups sugar
1 tsp cocoa
1 tsp white vinegar
2 large eggs
1 1/3 sticks butter, softened
10 ounces cream cheese, softened
16 oz. powdered sugar
1½ cups chopped pecans
Heat oven to 350°. Mix together all ingredients with an electric mixer. Spray 3 (9 INCH) round cake pans with nonstick coating. Pour batter evenly into the three pans and bake for 25 minutes. Cool layers on wire rack for 10 minutes. Carefully remove layers from pan to racks; cool completely.
Combine butter, cream cheese and powdered sugar. Beat until fluffy and then fold in 1½ cup chopped pecans. Use to fill between layers and frost cake when layers are cool.
Refrigerate at least one hour before serving.