Grandmother Paul's Red Velvet Cake (Paula Deen)

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).

• Ready In: 55 mins
• Serves: 16-20

Ingredients

• For the cake

• 2  eggs
• 2  cups sugar
• 1  teaspoon  cocoa
• 2  ounces  red food coloring
• 1  cup butter
• 2 1⁄2 cups cake flour
• 1  teaspoon salt
• 1  cup buttermilk
• 1  teaspoon vanilla
• 1⁄2 teaspoon baking soda
• 1  tablespoon vinegar

• For the icing

• 2  egg whites
• 1 1⁄2 cups sugar
• 5  tablespoons cold water
• 2  tablespoons light corn syrup
• 1  cup miniature marshmallow
• 1  cup  shredded coconut
• 1  cup pecans, chopped

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.