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.
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