Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sugar |
| 2 \N | Eggs |
| 2½ cup | Cake flour |
| 1½ cup | Vegetable oil |
| 1 cup | Buttermilk |
| 1 teaspoon | Vanilla |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Vinegar |
| ⅝ ounce | Red food coloring |
| 1 pounds | Powdered sugar |
| 8 ounces | Cream cheese |
| 4 ounces | Butter |
| 1 teaspoon | Vanilla |
| 1 cup | Chopped pecans |
CAKE
FROSTING
Cream eggs, sugar, oil and vinegar. Sift cake flour and soda together. Add flour while beating. Add milk slowly. While still beating, add vanilla and food coloring. Bake in 3 layers at 350 degrees for 25 minutes. Press lightly to check if layers are spongy and done.
FROSTING: 1 lb powdered sugar 8 oz cream cheese 4 oz butter 1 tsp vanilla 1 cup chopped pecans Melt cream cheese and butter on very low heat. Add sugar, pecans and vanilla. Mix well and spread over cooled layers, top and sides. If mixture becomes too thick, add a little milk. From: Famous Recipes Cookbook, courtesy, Debbie CarlsonMakes: 1 3-layer cake