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.

1 1/2 cups sugar

2 eggs

2 1/2 cups all-purpose flour, presifted

1 cup buttermilk

4 tablespoons cocoa

1 teaspoon pure vanilla extract

1 bottle red food coloring

1 1/2 teaspoons baking soda

1 tablespoon apple cider vinegar

Cream together the shortening and sugar. Add eggs, one at a time, beating after adding each egg. Alternate adding flour and buttermilk, mixing on medium until blended. In a separate bowl, mix the cocoa, vanilla, and food coloring. Then fill up the food coloring bottle with water and add the water to the mix. Use a whisk to mix until smooth. Add this to the Red Velvet cake batter. Mix well on low. Dissolve the baking soda and vinegar in a small bowl. Add to the cake batter and mix.

Pour the Red Velvet cake batter into two greased and floured 9 inch round cake pans. Bake in a preheated 350 degrees Fahrenheit oven for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the Red Velvet cake for about 10 minutes before removing from the cake pans. Then remove from cake pans. Let your Red Velvet cake cool completely before frosting with the frosting of your choice.
Cream Cheese Frosting for a Red Velvet Cake

Cream Cheese Frosting

2- 8 ounces packages cream cheese, softened

1/2 cup butter, softened (do not substitute margarine)

1 cup finely chopped pecans

2 cups confectioners’ sugar

1 teaspoon vanilla extract

Cream together butter and cream cheese. Add the chopped pecans. Mix well until creamy. Then add the vanilla and confectioners’ sugar. Mix well with a blender or by hand. Put cream cheese frosting in the refrigerator while the Red Velvet cake is baking. Do not use the frosting until it is cold. Apply to the Red Velvet cake after the cake has completely cooled.

Optional ideas for frosting and decorating your Red Velvet Cake is to sprinkle the top with coconut, chopped pecans, or colored sugar granules. If you want chocolate frosting, add 1/3 cup cocoa to the cream cheese frosting recipe.