Grandmother Paul's Red Velvet Cake (Paula Deen)

READY IN: 55mins
Recipe by Renegade Chef

From The Lady and Sons Savannah Country Cookbook. This is definitely not a traditional Red Velvet cake, but it's very moist and sweet and it was highly complimented when I made it for my family. Some people sub a container of marshmallow creme for the mini marshmallows. I have seen versions of this recipe with 9" rounds and 8" rounds--I used 8". UPDATE: Other sources on the web, including Food Network and Paula Deen's site, list 2 Tablespoons of cocoa rather than the 1 tsp listed in the cookbook. I also have a penciled note on my copy saying to add 1/2 cup applesauce (for moistness).

Top Review by Cooking Kate lateda

I used Paula's recipe, and it was fabulous. I didnt think it needed all of the red coloring... And, the recipe I saw used marshellow fluff, and that worked good. Both the cake and the frosting are amazing...

Ingredients Nutrition

Directions

  1. For the cake:.
  2. Preheat oven to 350.
  3. Beat eggs; add sugar and butter and cream.
  4. Mix cocoa and food coloring, then add to creamed mixture.
  5. Sift flour and salt together.
  6. Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
  7. In a small bowl, combine soda and vinegar, then add to mixture.
  8. Pour into three 8-inch greased rounds.
  9. Bake for 20 - 25 minutes.
  10. For the icing:.
  11. Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
  12. Add marshmallows; stir until melted.
  13. Fold in coconut and pecans.
  14. Spread between layers and on the tops and sides of the cooled cake.

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