The Best Red Velvet Cake

2 eggs.

1 1/2 cups sugar.

1 1/2 cups vegetable oil.

1 teaspoon white vinegar.

2 1/2 cups cake flour.

1 teaspoon baking soda.

2 to 3 tablespoon cocoa powder.

1 cup buttermilk.

1 teaspoon vanilla.

5/8 ounce bottle red food coloring.

Preheat the oven to 350 F. Cream the eggs, sugar, oil and vinegar. Sift the cake flour, baking soda and cocoa together. Add the flour mixture to the creamed ingredients while beating, slowly add the buttermilk. While still beating, add the vanilla and the food coloring. Pour in to three 8-inch layer pans and bake for about 25 minutes. 

Press lightly; if the layers are spongy, then the cake is done. Frost the cooled layers, assemble and frost the top and sides server 12 to 14.

Red Velvet Cake Frosting.

1 (8 ounce) package cream cheese, softened.

1/2 cup butter.

1 (1 pound) box confectioners sugar.

1 cup chopped pecans.

1 teaspoon vanilla extract.

DIRECTION:

Combine the cream cheese and butter and melt over very low heat.

Add the sugar, pecans and vanilla and mix well. if the frosting becomes too thick, add a little milk. Frost one 8-inch or 9-inch layer cake.