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

For Cake:
1. Preheat oven to 350 degrees F.

2. In a mixing bowl, cream the sugar and butter.  Beat until light and fluffy. Combine the eggs one at a time. Mix well after each addition.

3. Mix the cocoa and the food coloring together and then add to the sugar mixture.  Mix well.

4. Sift together the flour and the salt. Add flour mixture to the creamed mixture alternately with the buttermilk. Blend in the vanilla extract.

5. In a small bowl, combine the baking soda and the vinegar and then add to mixture.

6. Pour the batter into 3 round greased and floured pans (8 inches). Bake for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the heat and cool completely before frosting.

For Icing:
In a mixing bowl, blend the cream cheese and the butter together. Add the marshmallows and the sugar and blend. Fold in the coconut and the nuts.  Spread between the layers and on top and sides of the cooled cake.