• Cooking Time: 25
• CAKE BATTER:
• 2 2/3 c. self-rising flour
• 1 1/2 c. sugar
• 1/2 c. canola oil
• 1 stick unsalted butter, softened
• 1 tsp. baking soda
• 1 tsp. distilled white vinegar
• 3 eggs, at room temperature
• 1 c. buttermilk
• 8 oz. red food coloring
• ICING:
• 16 oz. cream cheese, at room temperature
• 2 sticks unsalted butter, softened
• 2 lbs. powdered sugar
• 1 T. vanilla extract
• 1/2 c. pecans, chopped (for garnish)

1. Preheat oven to 350 degrees. Grease and flour 3 (9") round pans or line them with parchment paper. With a stand mixer, cream together the butter and sugar. Add oil, then eggs, one at a time, mixing well after each egg. Mix together vinegar, buttermilk and then all 8 oz. of the food coloring. Yes, you do need 8 oz. because this should be a rich deep red cake, not pink or weak red (food coloring has NO flavor). Sift together the flour and baking soda. Alternately add the three mixtures, a little at a time, until all three are combined. Stir in the vanilla and mix well. Turn the stand mixer up on high and let this mix for about 5 to 7 minutes. You want to incorporate a lot of air so the cake layers are light and fluffy. Pour into the cake pans evenly. Bake until toothpick inserted in the center comes out clean, about 20 to 25 minutes. Let the layers cool completely before you frost them. ICING: Mix the cream cheese and butter together until it is well combined. Add the powdered sugar, a little at a time, and mix well. Add the vanilla and mix well. You may want to slice the layers so you have 6 layers. This is a double batch of icing, you will need it. Use chopped pecans for garnish.

Many years ago, I was exchanging recipes with folks and this one popped up. I'm not sure which person came up with it but when I tried it, I fell in love with it. It is much prettier than most Red Velvet Cakes. In my book, it's a keeper!