RED VELVET CAKE

Ingredients:

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:

1 16-ounce box of confectioner’s sugar
1 stick butter, softened
1 cup melted marshmallows
1 cup shredded coconut
1 cup chopped pecans
1 8-ounce package of cream cheese

Directions:

Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.

Icing:

Blend cream cheese and butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake

Servings: 16 to 20 servings
Prep Time: 20 min
Cook Time: 25 min
Difficulty: Moderate

Editor's Note: OMG! To die for! Tons of raving fans with this recipe - I made it as cupcakes with Swiss Buttercream Frosting!
This cake is excellent. The recipe is easy to follow and the cake tasted delicious. I recommend this recipe to anyone who wants a good homemade red velvet cake!