- 2 1/2 cups sifted cake flour
- 2 teaspoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 ounces red food coloring
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter or margarine, softened
- 1 pound box confectionersí sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- FOR THE CAKE: Preheat the oven to 350 degrees F.
- Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans.
- Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
- FOR THE FROSTING: In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
- Slice and serve on individual plates.
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