Categories: cake
Ingredients
- 2 cups sugar
- 1/2 lb. (2 sticks) butter, at room temperature
- 2 eggs
- 1 Tbsp. cocoa powder
- 2 oz. blue food coloring
- 2 1/2 cups cake flour
- 1 tsp. salt
- 1 cup buttermilk
- 1 Tsp. vanilla extract
- 1/2 tsp. baking soda
- 1 Tbsp. vinegar
- Icing:
- 1 (8oz.) pkg. cream cheese
- 1 stick butter, softened
- 1 cup melted marshmallows
- 1 (1 lb.) box confectioners' sugar
- 1 cup shredded coconut
- 1 cup chopped pecans
Directions
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Preheat oven to 350 degrees F. Grease and flour 3 (8-inch) round pans.
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In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mx 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
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with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture.
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Pour batter into pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.
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Icing:
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Blend cream cheese and 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.