Ingredients

serves 16 to 20

　　2 eggs

　　2 cups sugar

　　1 teaspoon cocoa

　　2 ounces red food coloring

　　1/2 pound (2 sticks) butter

　　2 1/2 cups cake flour

　　1 teaspoon salt

　　1 cup buttermilk

　　1 teaspoon vanilla

　　1/2 teaspoon baking soda

　　1 tablespoon vinegar

　　

Icing

2 egg whites

　　1 1/2 cups sugar

　　5 tablespoons cold water

　　2 tablespoons light corn syrup

　　1 cup miniature marshmallows

　　1 cup or 3 1/2-ounce can shredded coconut

　　1 cup chopped pecans

　　

Step 1

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 9-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.

　　

Icing

Step 2

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 nuts. Spread between layers and on top and sides of cooled cake.

　　Paula Deen's Kitchen Classics