Ingredients

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2   eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 16-ounce box of confectioner’s sugar
1 stick butter, softened
1 cup melted marshmallows
1 cup shredded coconut
1 cup chopped pecans
1 8-ounce package of cream cheese

Directions

Preheat oven to 350 degrees. Beat eggs; add sugar.  Mix cocoa and food coloring.  Add butter and egg mixture; mix well.  Sift together flour and salt.  Add to creamed mixture alternately with buttermilk.  Blend in vanilla.  In a small bowl, combine soda and vinegar and add to mixture.  Pour into three 8-inch round greased and floured pans.  Bake for 20 to 25 minutes, or until tests done.

Icing:

Blend cream cheese and butter. Add marshmallows and sugar and blend.  Fold in coconut and nuts.  Spread between layers and on top and sides of cooled cake.

L&S SCCB, Pg. 126-127

Recipe courtesy Paula Deen