Red Velvet Cake

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ingredients 2-1/2 cups cake flour, sifted 2 tsp. cocoa powder 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1-1/2 cups sugar 1/2 cup butter (1 stick), unsalted ("sweet"), softened 2 lg. eggs 1 cup buttermilk* 2 oz. red food coloring 1 tsp. distilled white vinegar 1 tsp. vanilla extract 1 cup pecans, chopped (for frosting)       * If buttermilk is unavailable, add enough sweet milk to 1 Tbsp. vinegar or lemon juice to make 1 cup. method Preheat oven to 350°. Grease and flour two 9-inch cake pans. 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 rack and cool completely. Frost with Fluffy Cream Cheese Frosting to which the pecans have been added. 10 – 12 servings