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Foodgeek: |
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Rating: |
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Servings: |
20 servings |
Prep. Time: |
2:30 |
Total Time: |
:30 |
Ingredients: |
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Cake:
2 cups sugar
1/2 lb. (2 sticks) butter, at room temperature
2 eggs
2 tbsp. cocoa powder
2 oz. red food coloring
2-1/2 cups cake flour
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1/2 tsp. baking soda
1 tbsp. vinegar
Icing:
8 oz. cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 lb. confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
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Directions:
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Cake:
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.
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