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Southern Red Velvet Cake

This festive,unbelievably moist cake comes from using buttermilk and more oil than most cakes use.It is a show stopper and everyone who has tasted it says it is the best Red Velvet Cake they have ever tasted.If you double the recipe you can make 3 or 4 layers or cupcakes..The picture has three....I crumbled some extra cake on top and toasted pecans around the bottom.Christmas sprinkles would be wondeful too..Enjoy!
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Ingredients
  

  • 2 1/2 Cup sifted cake flour
  • 1 1/2 Cup sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbl cocoa
  • 1 Cup buttermilk
  • 1 1/2 Cup Vegetable oil
  • 1 tsp white vinegar
  • 1 tsp vanilla
  • 2 large eggs
  • 1 3 oz Bottle red food coloring

Instructions
 

  • Sift flour,sugar,soda,salt,and cocoa together.Add buttermilk,Vegetable oil,vanilla,eggs and food coloring,in this order and mix thoroughly.Bake in pans that have been greased with oil or butter and floured.Use 2 or 3 pans depending on how thick you porefer each layer depending on how thick you want each layer.
  • Cream Cheese Frosting:1 8 oz package room temperature cream cheese,1/2 cup room temperature butter,1 lb sifted confectioners sugar,1 tea vanilla extract....1/2 cup toasted chopped pecans...FYI...I DOUBLE THIS RECIPE
  • In a large bowl ,mix cream cheese,butter,and vanilla until smooth.Add confectioners sugar until smooth and fluffy....
  • frost each layer , and decorate top with Holiday sprinkles or crumbled cake.