Time
prep 2:30
total 0:30
Ingredients
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 cup | 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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.
Similar Recipes
desserts, red velvet cake