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 |
| 1 \N | Stick butter |
| 1 teaspoon | Vanilla |
| 1 cup | Chopped pecans |
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: 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.
Makes: 1 3-layer cake
Recipe By : From: Famous Recipes Cookbook, courtesy, Debbie Carlson
From: Marjorie Scofield Date: 05-27-95 (159) Fido: Cooking