Ingredients
- Cream Cheese Frosting:
- Cooking spray for pans
- 2-1/2 cups self-rising flour
- 1 teaspoon baking soda
- 1-1/2 cups sugar
- 1-1/2 cups vegetable oil
- 2 large eggs lightly beaten
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 cup whole buttermilk
- 2-1/2 teaspoons red food coloring
- Cream cheese frosting
- 8 oz. cream cheese at room temperature
- 1 stick margarine room temperature
- 1 lb. confectioners sugar sifted
- 1 cup finely chopped pecans
- 1 teaspoon vanilla extract
Preparation
Step 1
Heat oven to 350 degrees. Spray 3 9” round cake pans with cooking spray, and line with waxed paper. Set aside. In medium bowl, sift together flour and baking soda. Set aside.
In medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine. Divide batter between pans, each pan will be about half full. Tap pans on counter to remove bubbles. Bake until cake tester inserted into the middle comes out clean, about 30 minutes. Remove pans to a rack to cool for 5 minutes. Invert pans onto wire racks sprayed with vegetable oil to cool cake completely, or quick chill in freezer for 10-15 minutes. To assemble, place 1 layer, top side down, on cake stand. Use offset spatula, spread 1/4” frosting. Repeat with remaining layers. Frost the top and sides of cake.
Cream Cheese Frosting:
Place cream cheese and margarine in medium bowl. With mixer beat until light and fluffy, about 2 minutes. Add sugar, pecans, and vanilla. Beat on low speed to combine.