Red Velvet Cake

I think a lot of people grew up with this cake and have fond memories of it as a child. If you ever mention Red Velvet Cake to my mom, you are guaranteed to hear the following story: One time she made the cakes and the cream cheese frosting, and left them out to cool while she went to church. When she got back, Daniel had eaten the entire bowl of frosting. I was about 12 and everyone has done that before, right?
Anyway, this is her recipe. My wife wanted this cake for her Birthday last week and I was more than happy to oblige her.

Ingredients

2 1/2 cups all purpose flour

1 1/2 cups sugar

1 teas baking soda

1 teas salt

1 teas cocoa powder

1 1/2 cups vegetable oil

1 cup butter milk

2 large eggs

2 Tbls red food coloring

1 teas distilled white vinegar

1 teas vanilla extract

chopped pecans for top

Cream Cheese Frosting

1 pound of cream cheese

4 cups sifted powdered sugar

2 sticks unsalted butter

1 teas vanilla extract

Preheat the oven the 350 degrees. Oil and flour three round cake pans. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa. In another bowl, mix the wet ingredients together. Then mix the two together until the lumps are out, but careful not to over mix.

 PRO TIP: Turn the mixer off BEFORE you lick the beaters.

Pour the batter in the three pans and bake for about 30 minutes. Just use a tooth pick or something to check it. When the cake are done, take them out of the pans and let them cool.

 This is what the cakes look like if you forget the baking soda; about 1/2 inch thick. Still somewhat edible, but I had to start all over.

To make the frosting:

Mix the cream cheese, powdered sugar, and butter on medium speed until they are smooth. Add the vanilla and make sure it's mixed well.
Frost the cakes like you normally would. I just add pecans to the top, but you can go all the way around the cake if you're feeling feisty.