Ok so I have not tried this recipe but it looked delicious I got it from the Cooking for real show. I found that the frosting was a little weird (the way you make it) but, looked really good. If you try it let me know.
Ingredients
For the cake batter:
2 sticks butter, room temperature
1 1/2 cups sugar
2 ounces red food coloring
3 tablespoons cocoa powder
Pinch salt
2 eggs
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
Butter, for pan
For the Frosting:
5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
2 sticks butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
Special Equipment: 12 by 17-inch jelly roll pan, parchment paper
Directions
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.
Recipe courtesy Sunny Anderson
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.
Ingredients
For the cake batter:
2 sticks butter, room temperature
1 1/2 cups sugar
2 ounces red food coloring
3 tablespoons cocoa powder
Pinch salt
2 eggs
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
Butter, for pan
For the Frosting:
5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
2 sticks butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
Special Equipment: 12 by 17-inch jelly roll pan, parchment paper
Directions
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.
Recipe courtesy Sunny Anderson
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.
