Ingredients
-
2 cups sugar
-
1/2 lb butter, at room temperature
-
2 eggs
-
1 tablespoon cocoa powder
-
2 1/2 cups cake flour
-
1 teaspoon salt
-
1 cup buttermilk
-
1 teaspoon vanilla extract
-
1/2 teaspoon baking soda
-
1 tablespoon vinegar
-
8 ounces cream cheese, softened
-
1/2 cup butter, softened
-
1 cup melted marshmallows
-
1 lb confectioners' sugar
-
1 cup shredded coconut
-
1 cup chopped pecans
-
2 ounces blue food coloring
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour 3 (8-inch) round pans.
- In a mixing bowl, cream the sugar and butter, mix until light and fluffy.
- Add the eggs one at a time and mix well after each addition.
- Mix cocoa and food coloring together and then add to sugar mixture; mix well.
- Sift together flour and salt.
- Add flour mixture to the creamed mixture alternately with buttermilk.
- Blend in vanilla.
- In a small bowl, combine baking soda and vinegar and add to mixture.
- Pour batter into pans.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from heat and cool completely before frosting.
- FOR ICING: Blend cream cheese and butter together in a mixing bowl.
- Add marshmallows and sugar and blend.
- Fold in coconut and nuts.
- Spread between layers and on top and sides of cooled cake.