1Preheat the oven to 325 degrees. Lightly oil and flour (I use Baker's Joy) three 9 inch cake pans and set aside
In a large bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder and set aside.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition.
Add flour mixture to the creamed mixture alternately with buttermilk.
Blend in vanilla, then vinegar, then red food color. Mix until the red color is mixed in and the batter is a uniform red color. Be sure to scrape down the sides of the mixing bowl to ensure all batter has turned red.
2Pour batter equally into greased and floured pans (you can eye this or you can weigh each pan). Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool 15 minutes in pan and then remove from pan and cool completely before frosting.
3Blend cream cheese and butter together in a mixing bowl. Add sugar and vanilla and blend (you may need a little more sugar depending on how you like the consistency of the icing). Fold in pecans. Spread between layers and on top and sides of cooled cake.