INGREDIENTS
1 cup of buttermilk.
1 tsp of salt.
2 ½ cups of cake flour.
2 sticks of butter for the cake.
1 stick of softened butter for icing.
2 oz red food coloring.
2 tbsps of cocoa.
2 cups of sugar.
2 eggs.
½ tsp of baking soda.
1 tbsp of vinegar.
1 (16 oz) box of confectioners sugar.
1 cup of melted marshmallows.
1 cup of shredded coconut.
1 cup of chopped pecans.
1 (8 oz) package of cream cheese.
In a large bowl, beat together the eggs, sugar and mix in the cocoa and food coloring.
Beat in the butter until well combined.
In a bowl, mix together the flour and salt and add it to the creamy mixture alternately with buttermilk. Stir in the vanilla.
Mix together the soda and vinegar in a small bowl and pour into the mixture.
In a greased and floured 8 inch round pan, pour the batter and bake in a preheated oven to 350° for 20 to 25 minutes.
To make the icing, mix together the cream cheese and 1 stick of softened butter until well combined then stir in the marshmallows and sugar until well mixed.
Stir in the coconut and nuts and spread between layers and on top and sides of the cake once it’s cooled.
Beat in the butter until well combined.
In a bowl, mix together the flour and salt and add it to the creamy mixture alternately with buttermilk. Stir in the vanilla.
Mix together the soda and vinegar in a small bowl and pour into the mixture.
In a greased and floured 8 inch round pan, pour the batter and bake in a preheated oven to 350° for 20 to 25 minutes.
To make the icing, mix together the cream cheese and 1 stick of softened butter until well combined then stir in the marshmallows and sugar until well mixed.
Stir in the coconut and nuts and spread between layers and on top and sides of the cake once it’s cooled.
