Grandmother Paula's Red Velvet Cake
Ingredients
Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar
and butter, beat until light and
fluffy.
Add the eggs one at a time and
mix well after each addition.
Mix cocoa and food coloring
together and then add to sugar
mixture; mix well.
Sift together flour and salt.
Add flour mixture to the
creamed mixture alternately
with buttermilk.
Blend in vanilla.
In a small bowl, combine
baking soda and vinegar
and add to mixture.
Pour batter into 3 (8-inch)
round greased and floured
pans.
Bake for 20 to 25 minutes,
or until a toothpick
inserted into the center
comes out clean.
Remove from heat and cool
completely before frosting.
Icing:
Blend cream cheese and butter
together in a mixing bowl.
Add marshmallows and sugar
and blend.
Fold in coconut and nuts.
Spread between layers and
on top and sides of cooled
cake.
Recipe courtesy Paula Deen
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