Grandmother Pauls Red Velvet Cake |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 16 |
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A southern favorite 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:
1. Cake:
2. Preheat oven to 350 degrees F.
3. 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.
4. Icing:
5. 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.
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