Personalized Chef Aprons and More!
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Preheat oven to 350F. In a mixing bowl, cream the
sugar and butter,
beat 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 3 (8-inch) round greased and
floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted
into the center comes out clean. Remove from heat and cool completely
For The 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.