2-1/2 c Self-rising flour
1 ts White vinegar
1-1/2 c Sugar
1 ts Soda
1 c Buttermilk
2 lg Eggs
1 ts Unsweetened cocoa
1 ts Vanilla
1-1/2 c Cooking oil
1/4 c Red food coloring; 2 bottles
-----frosting-----
1/3 lb Butter; softened
1 lb Powdered sugar
10 oz Cream cheese; softened
2 c Nuts; finely chopped
Mix all cake ingredients together at medium speed in a
mixer until well blended. Pour into 3 prepared 9" cake
pans. Bake at 350°F for approximately 20 minutes.
FROSTING: Beat first three ingredients together until
fluffy. Fold in 1 1/2 cups pecans, reserving 1/2 cup to
decorate the top of the cake. Frost cooled cake layers,
then decorate the top. W.S. didn't say, but walnuts would
also work fine. Chill cake one hour or more before serving.
