This is Paula Deen's recipe...need I say more. I made this for my husband's birthday. It was the best red velvet cake I have ever eaten in my life. I will definitely make this cake again. I did not use the coconut and pecans because my family does not like them.
1 tsp vanilla
1 c buttermilk
1 tsp salt
2 1/2 c cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tbsp cocoa
2 c sugar
1/2 tsp baking soda
1 tbsp vinegar
1 16-ounce box of confectioner’s sugar
1 stick butter, softened
1 c melted marshmallows
1 c shredded coconut, optional if you like
1 c chopped pecans, optional if you like
1 8-ounce package of cream cheese
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.
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.
Recipe courtesy Paula Deen