Grandmother Paul's Red Velvet Cake
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
Cake:
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
Show: Paula's Home Cooking
Episode: My Grandmother's Table
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