Willard Scott's Red Velvet Cake

• 2½ cup self-rising flour
• 1½ cup vegetable oil
• 1½ cup sugar
• 1 cup buttermilk
• ¼ cup red food coloring
• 1 teaspoon baking soda
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 2 large eggs
• nonstick cooking spray
• ⅓ pound (1⅓ sticks) butter, softened
• 10 ounce cream cheese, softened
• 1½ cup chopped pecans
• 1 -pound box confectioner’s sugar

1. Preheat the oven to 350 degrees F. Mix together the flour, oil, sugar, buttermilk, food coloring, baking soda, cocoa powder, vanilla extract, vinegar, and eggs with an electric mixer. Spray three 9-inch round cake pans with nonstick cooking spray. Pour the batter equally into the three pans and bake until done, 25 minutes. Test for doneness with a toothpick.
2. Combine the butter, sugar, and cream cheese in a bowl. Beat until fluffy, then fold in the pecans. Use to frost the cake when it is cool.