RED VELVET CAKE

1 c. sugar
2 eggs
1 c. oil
1 tsp. salt
1 tsp. vanilla
1 tsp. cocoa
1 tsp. vinegar
1 c. buttermilk
2 1/2 c. cake flour, sifted
1 1/2 tsp. baking soda
1/2 c. shortening
1 1/2 oz. red food coloring

Mix vinegar and baking soda and let settle.
Beat shortening, sugar, salt, eggs, cocoa and vanilla until light.
Beat in food coloring. Alternately beat in flour and buttermilk.
Fold in vinegar and baking soda mixture. Grease well and lightly flour 3 8-inch round cake pans;
Pour cake batter evenly into these three pans. Bake at 325 degrees for 30 to 35 minutes.

--CAKE ICING--

1 box powdered sugar (10X)
1 tsp. vanilla
1 stick margarine - room temperature
1 8 ounce cream cheese - room temperature
1 cup chopped pecans (I always use more than 1 cup - use however many you want).

Cream all frosting ingredients together. Ice the cakes after they have cooled completely.