Ingredients
- 2 sticks butter room temperature
- 1 1/2 cups sugar
- 2 ounces red food coloring
- 3 tbsps cocoa powder
- pinch salt
- 2 eggs
- 1 cup buttermilk
- 1 tsp vinegar
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tsps baking soda
- butter for pan
Servings:
Instructions
- Preheat oven to 350 degrees F.
- In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile, in a small bowl, make a paste out of the red food coloring, cocoa and salt. Remove bowl from stand mixer and mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix.
- Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using an offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan.
- Meanwhile, make the frosting: Heat all ingredients in a medium saucepan. Whisk until sauce thickens, about 15 minutes. Let cool slightly before using.
- Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.
Recipe Notes
Source: Nibbledish
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