 |
Prep Time: 25 Minutes Cook Time: 31 Minutes |
Ready In: 56 Minutes Servings: 16 |
|
Love this recipie. Very moist and creamy taste Ingredients:
3/4 cup butter, softened |
1 1/2 cups sugar |
1/4 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon vanilla |
2 large eggs |
1 cup buttermilk |
2 tablespoons liquid red food coloring |
2 teaspoons white vinegar |
2 1/2 cups cake flour (not self-rising) |
1 cup butter, softened |
2 (8 ounce) bricks cream cheese |
2 (7 ounce) jars marshmallow cream |
sweetened flaked coconut |
green gumdrop |
jumbo nonpareils |
Directions:
1. Heat oven to 350 f. coat two 9x2-in or 8x2-in cake pans with baking spray.
2. CAKE: In a large bowl wit mixer on medium speed, beat butter, sugar, cocoa powder, bking soda, salt and vanilla 2 minutes until creamy. Beat in eggs 1 at a time until blended.
3. In seperate bowl, stir buttermilk, food color, and vinegar until blended.
4. With mixer on low, beat in flour in 3 additions alternating with buttermilk mixture in 2 additons, beating just until combined.
5. Divide batter evenly into prepared pans.
6. Bake 31 to 33 minutes for 9-inch, or 41 to 43 minutes for the 8-inch.Cool in pans on wire rack for 5 minutes before removing cakes from pans. Cool compltely on a wire rack.
7. FROSTING:.
8. Beat creamcheese an butter on medium speed until smooth and creamy. Add marshmallow cream and beat until smooth and fluffy.
9. Assmble cake frosting middle,sides, and top.Sprinkle top with coconut.
10. Roll out gum drop and cut into shape of holly leaves. Arrange on side of cake near the top using the red nonpariels as centers. Refridgerat until ready to use.
|
|