Grandma’s Red Velvet Cake

Moist layers of buttermilk-tender cake are sandwiched together with creamy frosting and crunchy pecans in this sky-high holiday treat that’s sure to dazzle

CAKE

1 cup butter + additional, at room temp. 11⁄ cups sugar 2 2 oz. red food coloring 3 Tbs. unsweetened cocoa powder Pinch salt 2 eggs 1 cup buttermilk 1 tsp. white vinegar 1 tsp. vanilla extract 21⁄ cups all-purpose 2 flour 11⁄ tsp. baking soda 2

FROSTING

5 Tbs. all-purpose flour 1 cup milk 1 cup sugar 1 cup butter 1 tsp. vanilla extract 11⁄ cups chopped 2 pecans

Heat oven to 350°F. Butter 17"x12" rimmed baking sheet. Line bottom with parchment paper; butter parchment. 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 overmix. Pour into baking sheet; smooth top. Bake 30 min. or until toothpick comes out clean. Cool in pan.

In pot, combine all frosting ingredients except pecans. Over medium heat, cook, whisking, until thickened, about 15 min. Cool slightly. Invert cake onto cutting board; crosswise cut into quarters. Spread 1 cake quarter with enough frosting to cover. Sprinkle with 6 Tbs. pecans. Add another cake layer; top with frosting and pecans. Repeat layering twice more. Servings: 12. Kitchen time: 50 min. Total time: 2 hrs. 30 min. Calories: 686 Protein: 7g Fat: 44g (22g. sat.) Chol.: 120mg Carbs.: 69g Sodium: 464mg Fiber: 3g : Sugar: 45g