Moist layers of buttermilk-tender cake are sandwiched together with creamy frosting and crunchy pecans in this sky-high holiday treat from Sunny Anderson that’s sure to dazzle.
- In pot, combine all ingredients except pecans. Cook over medium heat, whisking constantly, until thickened, about 15 min. Cool slightly.
- Invert cake onto cutting board; cut crosswise into quarters.
- To assemble, spread 1 cake quarter with some of frosting to cover. Sprinkle with 6 Tbs. pecans. Add another layer of cake and repeat with frosting and pecans. Continue until last layer is added. Frost top of that and sprinkle remaining pecans.
- Heat oven to 350°F.
- Butter 17”x12” rimmed baking sheet. Line bottom with parchment paper.
- On medium speed, beat 1 cup butter and sugar until light and fluffy.
- Meanwhile, in small bowl, make a paste out of food coloring, cocoa and salt. With spoon, stir food coloring paste into butter mixture.
- In measuring cup, stir eggs with buttermilk; add to batter. Mix in vinegar and vanilla; add flour and baking soda. Mix until combined, but do not over mix.
- Pour into baking sheet; smooth top. Bake 30 min. or until toothpick comes out clean. Cool in pan.
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