Ravishing Red Velvet Cake with Heavenly Cream Cheese Frosting

Preheat the oven to 350°F and grease and flour 2 (8-inch) cake pans.

In a large bowl, combine the red velvet cake mix, eggs, water, and vegetable oil. Mix well until the batter is smooth.

Divide the batter between the two pans and bake for 28 to 32 minutes, or until the cakes are just starting to pull away from the sides of the pans and a toothpick inserted into the middle of each cake comes out clean. Allow the cakes to cool in the pans for 5 to 10 minutes, then invert them out of the pans and place them on cooling racks to cool completely.

While the cakes are baking, spread the chopped pecans on a baking pan and toast in the oven for 5 to 10 minutes or just until fragrant. Set aside to cool completely.

Use a mixer to whip the room temperature unsalted butter and cream cheese together until smooth.

Gradually add the powdered sugar, mixing well after each addition.

Add the vanilla extract and mix well.

When ready to frost, you can mix the cooled toasted pecans into the frosting before frosting the cake or frost the cake then use the pecans to sprinkle on the outside.