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Grease two 9 inch cake pans and line the bottom and sides with parchment paper. Preheat oven to 325 degrees F.
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Sift together the flour, cake flour, sugar, baking soda, baking powder, salt and cocoa.
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In the bowl of an electric mixer, blend together well, the oil, buttermilk, eggs, food coloring, vinegar and vanilla extract.
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Mix in the dry ingredients all at once and blend until smooth. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
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Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
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Turn cakes onto a wire rack, remove the parchment paper and allow to cool completely. When the cake is completely cool, you can cut the two layers into 4 using a sharp serrated bread knife if you like or just have 2 layers in you prefer. I think the four layers helps to get a good ratio of cake to frosting in each bite.
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If you are adding the toasted pecans, sprinkle ¼ cup of them over each layer of frosting as you construct the cake.