[CHRISTMAS-RECIPE] Grandmother Paula's Red Velvet Cake

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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