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Ingredients
| eggs: 2 |
| granulated sugar: 2 cups |
| unsweetened cocoa powder (sifted): 1 tsp |
| red food coloring: 2 fl oz |
| salted butter: 1 cup |
| cake flour: 2 1/2 cups |
| salt: 1 tsp |
| buttermilk: 1 cup |
| vanilla extract: 1 tsp |
| baking soda: 1/2 tsp |
| distilled vinegar: 1 Tbl |
| eggs: 2 (whites) |
| granulated sugar: 1 1/2 cups |
| water: 5 Tbl (cold) |
| light corn syrup: 2 Tbl |
| miniature marshmallows: 1 cup |
| coconuts (shredded): 1 cup |
| pecans: 1 cup (chopped) |
Grandmother Paul's Red Velvet Cake (Paula Deen)
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
18 serving(s)
Tags
- For the cake:.
- Preheat oven to 350.
- Beat eggs; add sugar and butter and cream.
- Mix cocoa and food coloring, then add to creamed mixture.
- Sift flour and salt together.
- Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
- In a small bowl, combine soda and vinegar, then add to mixture.
- Pour into three 8-inch greased rounds.
- Bake for 20 - 25 minutes.
- For the icing:.
- Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
- Add marshmallows; stir until melted.
- Fold in coconut and pecans.
- Spread between layers and on the tops and sides of the cooled cake.