Red Velvet Cake - cooking recipe

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1 1/2 cups sugar
1 tablespoon white vinegar
1 teaspoon vanilla extract
3 large eggs
1 (1 ounce) bottle liquid red food coloring
2 1/2 cups all-purpose flour
2 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 (16 ounce) package powdered sugar
1 1/2 teaspoons vanilla extract
1 cup chopped pecans (optional)

Preparation

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, vinegar, and vanilla, beating well.
Add eggs, 1 at a time, beating until blended after each addition.
Add food coloring, beating until combined.
Combine flour, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Beat at low speed until blended after each addition.
Pour into 2 greased and floured 9-inch cakepans.
Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Cream Cheese Frosting: beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well.
Stir in pecans if desired.