Red Velvet Cake

Red Velvet Cake
Red Velvet Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.

  • 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.

Directions

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. Next Recipe

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