THE BUBBLE ROOM RED VELVET CAKE (the way it used to be)

CAKE
3-3/4 c. self-rising flour
2-1/4 c. sugar
1-1/2 tsp. baking soda
1-1/2 tsp. unsweetened cocoa powder
1-1/2 c. buttermilk
2-1/4 c. vegetable oil
1-1/2 tsp. vanilla extract
2 oz. red food coloring plus 1/4 oz. neon pink (or for darker cake, 3 oz. red - no pink)
1-1/2 tsp. white vinegar
3 large eggs

FROSTING
3/4 lb. butter, softened
2-1/2 c. confectioner's sugar
1 lb. cream cheese, softened
3 c. chopped pecans

Preheat oven to 350 degrees. Mix together all cake ingredients with an electric mixer. Spray three 9-inch round cake pans with nonstick coating. Divide batter equally among the pans and bake for 40 - 45 minutes. Test for doneness with a toothpick at 35 minutes (check bottom oven rack at 30 minutes) - if toothpick comes out clean, cake is done. Remove cakes from pans and cool on racks.

For frosting, mix cream cheese and butter until smooth. Blend in sugar. Frost top of each layer and sprinkle with pecans as you stack.  Finally, frost top and sides of cake, and sprinkle more pecans on top.

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