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).
Provided by Renegade Chef
Categories Dessert
Time 55m
Yield 16-20 serving(s)
Number Of Ingredients 18
Steps:
- For the cake:.
- Preheat oven to 350.
- Beat eggs; add sugar and butter and cream.
- Mix cocoa and food coloring, then add to creamed mixture.
- Sift flour and salt together.
- Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
- In a small bowl, combine soda and vinegar, then add to mixture.
- Pour into three 8-inch greased rounds.
- Bake for 20 - 25 minutes.
- For the icing:.
- Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
- Add marshmallows; stir until melted.
- Fold in coconut and pecans.
- Spread between layers and on the tops and sides of the cooled cake.
Nutrition Facts : Calories 461.1, Fat 19.4, SaturatedFat 9.8, Cholesterol 57.5, Sodium 318.1, Carbohydrate 69.7, Fiber 1.3, Sugar 50, Protein 4.5
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