Red Velvet Cake with Pecan Cream Cheese Frosting

OK, just go ahead and ignore the calories in this cake.  I have often thought of trying to bake a lower calorie version, but why mess with perfection?  This cake is so light and moist, and the pecans are the perfect addition to the cream cheese frosting.

(note: cake pictured here is two layers, recipe makes a 3-layered cake)

Cake Ingredients:

2 1/2 cups self-rising flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp unsweetened cocoa powder
1 cup buttermilk
1 1/2 cups vegetable oil
1 tsp vanilla extract
1 oz bottle red food coloring
1 tsp white vinegar
2 large eggs

Heat oven to 350 F. 
Sift together all of the dry ingredients - fold in wet ingredients and mix with an electric mixer for two full minutes.
Spray three (3) 9-inch cake pans with nonstick baking spray.
Pour batter equally into the 3 pans and bake for 20 minutes. (Check with a toothpick for doneness before removing from oven).
Cool layers in pans for 10-15 minutes before removing to cool on wire racks.
Allow layers to cool completely before icing.

Icing Ingredients:
1 1/2 sticks butter, softened
2 - 8 oz. cream cheese, softened
1 - 1 lb box powdered sugar
1 tsp. vanilla extract
2 cups chopped pecans, divided

Combine butter and cream cheese in a bowl, beat until fluffy with an electric mixer.
Fold in powdered sugar, add vanilla and 1 1/2 cups of pecans. (Note: I chop the pecans that are used in the frosting finer than the ones I place on top of the cake - it makes the cake easier to ice).
Frost the cake.
Use the remaining 1/2 cup of pecans to garnish the top of the cake.
Refrigerate for at least 1 hour before serving.
Store any uneaten portion in the refrigerator.