Cake
2 1/2 cups self-rising flour
1 cup buttermilk
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 cup (or two 1-ounce bottles) red food coloring
1 1/2 cups sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon white vinegar
2 large eggs 

Heat oven to 350 F. Add all ingredients into a large bowl. Mix with an electric mixer until smooth. Spray and flour three 9-inch cake pans. Pour batter evenly in pans and bake 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then invert onto wire racks and cool completely.

Frosting

1 1/3 sticks butter, softened
10 ounces cream cheese, softened
1 pound powdered sugar
2 cups chopped pecans, divided

Combine butter, cream cheese and powdered sugar in mixing bowl. Beat until fluffy. Stir in 1 1/2 cups chopped pecans. Frost the cake, spreading between layers and sides. Sprinkle remaining pecans on top. Refrigerate 1 hour before serving. 

Recipe note: My grandmother clipped this recipe from a 1987 edition of Redbook magazine. Willard Scott said he received it from a restaurant in Florida and called it his “Favorite Christmas Cake.” It quickly became a family favorite.