To make the Pound Cake:
Preheat your oven to 350 degrees. Using a hand or stand mixer, begin creaming the butter and slowly add the sugar to the butter. Mix until light and fluffy (approximately 5 minutes).
Then add the vegetable oil and mix until combined.
Mix in the vanilla extract.
Then add the eggs one at a time mixing until combined after each addition.
Add the cocoa powder to the batter and mix until combined.
Next, add the food coloring and mix until combined.
Combine the flour, salt, and baking powder. Add the flour mixture to the bowl, alternating with the buttermilk, beginning and ending with the flour mixture.
Lastly add the vinegar to the batter and mix until combined.
Spray your 12-cup bundt pan with baking spra and then pour the batter into the pan spreading evenly.
Bake the cake for approximately one hour. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
Allow the cake to cool for approximately 20 minutes before removing it from the pan to complete the cooling process.
To make the Icing:
Using a hand or stand mixer, blend the cream cheese, vanilla, and powdered sugar together until a smooth texture is formed. Start slowly and increase the speed as the ingredients begin to combine.
Slowly add in the milk until your desired texture is formed. More milk may be added to reach your desired consistency.
Add the icing to your cooled cake as desired. If using pecans, add them on top of the cake. Allow the icing to set then serve.