Ingredients
- Cake:
- 2 cups sugar
- 1/2 pound (2 sticks) butter, at 70 degrees
- 2 eggs
- two tablespoons cacao powder
- 2 ounces red food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla flavoring
- 1/2 teaspoon sodium bicarbonate
- 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
Icing:
Preheat oven to 350 levels F.
Inside a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add some eggs individually and blend well after each addition. Mix cacao and food coloring together after which increase sugar mixture mix well. Sift together flour and salt. Add flour mixture towards the creamed mixture alternately with buttermilk. Merge vanilla. In a tiny bowl, combine sodium bicarbonate and vinegar and increase mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 25 to 25 minutes, or until a toothpick placed in to the center arrives clean. Remove from heat and awesome completely before frosting .
Icing:
Blend cream cheese and butter together inside a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on the top and sides of cooled cake.
Recipe thanks to Paula Deen