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).

Ingredients

16 serv.

For the cake
eggs↗2
sugar↗2 cups
cocoa↗1 teaspoon
red food coloring↗2 ounces
butter↗1 cup
cake flour↗2 1⁄2 cups
salt↗1 teaspoon
buttermilk↗1 cup
vanilla↗1 teaspoon
baking soda↗1⁄2 teaspoon
vinegar↗1 tablespoon
For the icing
egg whites↗2
sugar↗1 1⁄2 cups
tablespoons cold water5
tablespoons light corn syrup↗2
cup miniature marshmallow1
cup shredded coconut↗1
cup pecans, chopped↗1

Step-by-step instructions

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

Source: food.com

Original recipe ↗

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