RED VELVET CAKE

2 1/2 cupd self-rising flour
3 eggs
1 1/2 cups sugar
1 cup buttermilk
1 tsp. baking soda
1 1/2 cups Wesson oil
1 tsp. vanilla
1 fluid oz. red food coloring

Sift self-rising flour one cup at a time. Measure 2 1/2 cups of flour out of the flour just sifted, put flour back in sifter and add baking soda and sugar and sift them in mixing bowl.

Add eggs and vanilla flavoring and stir together. Add 1 cup
buttermilk, food coloring, oil and beat for 3 or 4 minutes.
Grease pans with Crisco and flour, then in each pan put
17 tablespoons of mixture. It should make 3 layers.

Bake at 350 degrees F for 15 to 20 minutes. Let layers cool before icing.

RED VELVET CAKE ICING:
1 1/2 boxes powdered sugar
8 oz. cream cheese, softened
1 stick (1/2 cup) butter or margarine
1 cup chopped pecans

Cream sugar and cream cheese together. Melt butter on
stove. Add the butter to sugar and cream cheese and then add nuts. If needed add 3 tablespoons of milk to make it spread on better.