Preheat the oven to 350°F. Grease two 9-inch round cake pans with butter, or spray them with nonstick spray. Dust them with flour and tap out the excess.
To make the cake, whisk together the cake flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, Southern Comfort, vanilla, vinegar, and food coloring.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture alternately with the milk mixture in three additions, beginning and ending with the flour.
Divide the batter between the prepared pans and bake for 30 to 40 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let the cakes cool in the pans on a wire rack, and then remove them from the pans and cool completely.
To make the frosting, beat the butter in a large bowl with an electric mixer for about 2 minutes. Add 6 cups of the confectioners’ sugar, the milk, and the Southern Comfort. Beat on low speed until creamy. Gradually add the remaining confectioners’ sugar, a little at a time, until the frosting has reached the desired consistency.
Place one cake layer on a plate and spread it with about one-third of the frosting. Top with the remaining cake layer and spread the remaining frosting over the top and sides of the cake. Sprinkle the cake with chopped pecans, if using.
Shake It Up: For a bolder flavor, substitute Tennessee whiskey, such as Jack Daniels, for the Southern Comfort.
Recipe by In Good Taste at http://ingoodtaste.kitchen/the-boozy-baker-cookbook-recipe-southern-comfort-red-velvet-cake/