Bubble Room Red Velvet Cake Recipe

2 1/2 cups Self-Rising Flour
1 cup buttermilk
1 1/2 cups vegetable oil
1 tsp. baking soda
1 tsp. vanilla extract
1/4 cup (Two 1 oz. bottles) red food coloring
1 1/2 cups granulated sugar
1 tsp. unsweetened Cocoa Powder
1 tsp. White Vinegar
2 large eggs

FROSTING:
1/3 Lb. (1 1/3 sticks) butter, softened
10 oz. Cream Cheese, softened
1 (1 lb.) box Confectioner's Sugar (4 cups)
2 cups chopped pecans (optional)

Pre-heat oven to 350 degrees. Mix together all dry ingredients. Mix together all wet ingredients. While beating with an electric mixer, slowly add dry mixture to wet mixture. Beat for 5 minutes.Spray three 9"" cake pans with non-stick cooking spray. Pour equal amounts of batter into each of the three pans.Bake 20 to 30 minutes. Test for doneness with a toothpick.Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans. Place layers on wire racks to cool completely.Make fosting by combining butter, cream cheese and confectioner's sugar. Beat until fluffy. If desired, add 1 1/2 cups pecans.Frost cake and decorate top with remaining 1/2 cup pecans if desired. Refrigerate at least 1 hour before serving. Store in the refrigerator.