Blue Velvet Cake
By Paula Deen
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Difficulty: Medium
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 8-10
Ingredients
- 2 cups sugar
- 3 sticks at room temperature, and divided butter
- 2 eggs
- 1 tablespoon cocoa powder
- 2 oz blue 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
- 1 (8 oz) package cream cheese
- 1 cup melted marshmallows
- 1 lb confectioner's sugar
- 1 cup shredded coconut
- 1 cup chopped pecans
Directions
Preheat oven to 350 °F. Grease and flour 3 (8-inch) round pans.
In a mixing bowl, cream the sugar and 2 sticks butter, mix until light and fluffy. Add the eggs 1 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 pans. Bake for 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 1 stick 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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autumn
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The Deen Team
No, there is no oil in this recipe. Enjoy!