RED VELVET CAKE

This recipe can from my college friend Sue, and it is truly the best red velvet cake I've ever had -- very moist and decadent.  As you can tell I decided to make it into cupcakes for Valentines day.  They were a big hit!
1-1/2 c. sugar
1-3/4 c. vegetable or canola oil
2 eggs
2-1/2 c. flour
1 t. salt
1 t. soda
1 c. buttermilk
1 t. cocoa
1 t. vinegar
1 t. vanilla
1 oz. bottle red food coloring

Preheat oven to 350 degrees. Cream sugar and oil. Add eggs and beat. Sift flour, salt and soda. In a small bowl mix cocoa and food coloring; add vinegar and mix well. Add the cocoa mixture to the egg mixture and beat very well. Add flour alternately with buttermilk, beating between each addition. Add the vanilla and beat well. Bake for 30 minutes in greased and floured layer pans* or until a toothpick comes out clean when poked in the center. Cool completely.

ICING/FILLING:

8 oz. pkg. cream cheese
1 stick butter
1 lb. pkg. powdered sugar.
1 TB vanilla
1 c. chopped pecans, optional

Cream together the cream cheese and butter. Gradually add the powdered sugar, continuing to mix. Add the vanilla. (If dry add a little canned milk.) If desired, stir in pecans.

* If you would like to make 24 cupcakes, bake for about 22 minutes, or until a toothpick comes out clean.