INGREDIENTS :
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cups cake flour
3 sticks 2 for cake, 1 (softened) for icing butter
2 oz red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar
1 (16 oz) box confectioner's sugar
1 cup melted marshmallows
1 cup shredded coconut
1 cup chopped pecans
1 (8 oz) package of cream cheese
DERICTIONS :
Preheat the oven to 350 °F. Beat eggs; add sugar. Mix cocoa and food
coloring. Add 2 sticks of butter and egg mixture; mix well. Sift together flour
and salt. Add to creamed mixture alternately with buttermilk. Blend in
vanilla. Combine soda and vinegar in a small bowl and add to the mixture.
Pour into three 8-inch round greased and floured pans. Bake for 20 to 25
minutes, or until tastes are done.
Icing:
Blend cream cheese and 1 stick of softened butter. Add marshmallows and
sugar and blend. Fold in coconut and nuts. Spread between layers and on
top and sides of cooled cake.