Grandmother Paul’s Southern Red Velvet Cake
By Paula Deen
JUMP TO RECIPE
Difficulty: Medium
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 20
Ingredients
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 teaspoon salt
- 2 1/2 cups cake flour
- 3 sticks 2 for cake, 1 (softened) for icing butter
- 2 oz red food coloring
- 2 tablespoons cocoa
- 2 cups sugar
- 2 eggs
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
- 1 (16 oz) box confectioner's sugar
- 1 cup melted marshmallows
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 (8 oz) package cream cheese
Directions
Preheat oven to 350 °F. Beat eggs; add sugar. Mix cocoa and food coloring. Add 2 sticks butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
Icing:
Blend cream cheese and 1 stick softened butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.
