Nana's Red Velvet Cake

1 1/2 cups vegetable oil (Nana recommends Wesson)
2 eggs
1 1/2 cups sugar
1 cup buttermilk
1 tsp vanilla (not artificial)
2 1/2 cups all purpose flour (Nana only uses White Lily)
1 tsp baking soda
1 tbsp cocoa
1/4 tsp salt
1 tsp vinegar
1 5/8oz red food coloring

Preheat oven to 350 degrees.  Grease and flour 4 9" round cake pans.

Cream oil, eggs and sugar together very well.
Combine buttermilk and vanilla.
Combine flour, cocoa, salt and soda together.
Alternately add dry ingredients with buttermilk mixture to oil/egg/sugar mixture.
Once all are combined, quickly stir in food coloring and vinegar.
Divide evenly in cake pans and bake for 20 minutes.
Watch closely  during last few minutes of cooking.  Cake will pull away from sides of pan when done.  Do not over bake.
Cool layers before icing.

Icing

1 box confectioners sugar
1 stick margarine (do not substitute butter)
1 8oz pkg cream cheese
1 c chopped nuts

Combine all ingredients and mix well.  

Note...If you want a more chocolatey cake, replace 1/2 cup of flour with 1/2 cup of cocoa.  This is the Robert variation.