Sylvia'S Red Velvet Cake - cooking recipe

Ingredients

Cake
2 1/2 cups 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 unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional)

Preparation

For the CAKE:
Preheat 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, combine the cream cheese and butter. Beat in confectioner's sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill in between layers and ice cake.