Lillian Cadenhead, known to most folks as "Big Mama" was an excellent baker. This cake was always on the Christmas holiday table, but its a winner any time of the year.

Ingredients

Cake

• ½ cup unsalted butter, softened
• 1 1/3 cups granulated sugar
• 4 large egg yolks
• 3 tablespoons red food coloring
• 1 teaspoons vanilla extract
• ¼ cup cocoa powder
• 1 teaspoon salt
• 1 cup buttermilk
• 2¼ cups sifted cake flour
• 1 teaspoon baking soda
• 1 teaspoon white vinegar

Cooked Vanilla Icing

• 1/4 cup plus 2 teaspoons all-purpose flour
• 2 cups whole milk
• 2 cups unsalted butter, softened
• 2 cups confectioners' sugar
• 2 teaspoons vanilla extract

Procedure

1. Prepare the cake: Preheat oven to 350 degrees F. Lightly coat two 9-inch pans with cooking spray. Dust the pans with flour, tap out any excess, and put aside. In a large bowl, beat the butter and sugar until light. Add the yolks and continue to beat for 1 more minute. In a small bowl, stir the food coloring, vanilla, and cocoa together.
2. Divide the batter equally between the pans and spread evenly. Bake on the middle rack of oven until a tester inserted in the center of each layer comes out clean--about 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen cake layer from sides of the pans and invert the layers onto wire racks to cool completely.
3. For the frosting: In a saucepan, melt the butter and add the flour. Whisk in until lumps are gone. Cook on low heat for a few minutes. In a separate pan heat the milk, sugar and vanilla together. Slowly incorporate the warm milk into the butter/flour pan until smooth and creamy. Cool until ready to frost.
4. Use a serrated knife or dental floss to split each layer into 2 even layers. Line the edges of a cake plate with 3-inch wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Evenly spread 1 cup of icing over the layer and repeat with 2 other layers. Top with the final layer and cover the top and sides of cake with remaining icing. Remove paper strips before serving.

Lilian Cadenhead, from One Big Table, to be published by Simon and Schuster, 2007