2 Cups Pure Fine Granulated Sugar
2 Cups General Purpose/Plain Flower
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1-1/2 Bottle Of Red Food Coloring
1 Cup Butter Milk
1 Cup Vegetable Oil
1 Teaspoon Vanilla Extract
1 Teaspoon White Vinegar
1 Box Confectioner’s Sugar (16Oz)
1 Cups Finely Chopped Pecans
1/2 Pound Margarine
1 Large Cream Cheese
Preheat oven to 350.
Combine and stir sugar, flour, baking soda and salt into mixing bowl. Next add your wet ingredients (vegetable oil, eggs, butter milk, vanilla extract, white vinegar and red food coloring) one at a time, beating on low to medium speed…beat mixture thoroughly after each additional ingredient is added.
Spray or grease both pans with a light coat of vegetable oil to stop sticking. Pour completed mixture evenly into your two single layered cake pans. Bake for about 30 minutes at 350 degrees on your center oven rack. Cake is done when wooden toothpick inserted into center of cake comes out clean. Let cake cool completely before adding your homemade Icing.
While the cake is cooling, here is how to make your Icing. Combine confectioner’s sugar and finely chopped pecans into a mixing bowl and stir with spoon. Next add your softened margarine and cream cheese one at a time into a mixing bowl. Using a cooking blender, mix thoroughly after each ingredient is added. Place icing into refrigerator. Icing should be applied to cake in a cold state.