Recipe courtesy of Paula Deen
Save Recipe Print
Total:
2 hr 55 min
Prep:
30 min
Inactive:
2 hr
Cook:
25 min
Yield:
16 to 20 servings
Level:
Intermediate
Total:
2 hr 55 min
Prep:
30 min
Inactive:
2 hr
Cook:
25 min
Yield:
16 to 20 servings
Level:
Intermediate

Ingredients

Cake:
Icing:

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one 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 three 8-inch round greased and floured pans. Bake for 20 to 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 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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