Bebe's Famous Red Velvet Cake

A rich, chocolatey, moist three layer cake with a wonderful cream cheese and pecan frosting. This particular recipe came from my paternal grandmother around 1970. I do not know where she got it from.

• Ready In: 1 hr
• Serves: 12
• Yields: 12 slices

Ingredients

• 1 3⁄4 cups  cooking oil
• 4  teaspoons cocoa powder
• 2 2⁄3 cups all-purpose flour
• 1 (2 ounce) bottle  red food coloring
• 2  large eggs
• 2  teaspoons vanilla extract
• 1  cup buttermilk
• 2  cups sugar
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1⁄2 cup butter, softened
• 1  lb confectioners' sugar
• 12  ounces cream cheese, room temperature
• 1  teaspoon vanilla extract
• 1 1⁄2 cups  chopped pecans
• 10  pecan halves

Directions

1. Cake-.
2. Beat oil and sugar together till creamy.
3. Add eggs, one at a time and beat well.
4. Mix cocoa together with red coloring and the 2 teaspoons vanilla then add to the oil and sugar mixture beating well.
5. Mix in flour and buttermilk alternately a little of each at a time.
6. Add salt and soda and mix well.
7. Pour equal amounts into 3 eight inch cake pans that have been prepared with shortening and a light dusting of flour.
8. Bake in a preheated 350 degree oven for 30-40 minutes or till cake layers are done in the center.
9. Allow to cool before frosting.
10. Frosting-.
11. Cream together butter, confectioners sugar, cream cheese, vanilla extract and the chopped pecans, using an electric mixer.
12. Frost layers of cake.
13. Artfully arrange the remaining pecan halves on top of cake.
14. Allow to set for at least one hour before cutting cake.