Red Velvet Cake

2 1/2 cup self rising flour
1 1/2 c. sugar
1 c. oil
1 t. baking soda
2 eggs
1 c. buttermilk
1 t. vanilla
1 t. vinegar
2 oz. red food color (2 bottles)

Cream sugar and oil, then add remaining ingredients alternating flour and buttermilk.

Makes 3 layers. Bake at 350 25-30 minutes until toothpick comes out clean.  Frost when cool.

8 oz. cream cheese (room temperature)
1 stick margarine
1 box powdered sugar
1 t. vanilla
1 c. chopped pecans (or use them to top cake)