Cooking, Desserts

4th of July Cake

2 cups sugar
2 sticks butter at room temperature
2 eggs
2tbsp cocoa powder
1 oz red food coloring
2 1/2 cups cake flour
1 tsp salt
1 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking soda
1 tbsp vinegar
8 oz cream cheese
1 stick butter, softened
1 cup melted marshmallow
3/4 lb confectioner’s sugar
1 cup shredded coconut
1 cup chopped pecans

Preheat oven to 350 F
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add eggs one at a time and mix well after each addition
Mix cocoa and food coloring together and then add to sugar mixture. Sift together flour and salt. Add flour mixture to the cream mixture alternately with the buttermilk.
Blend in vanilla.
In a small bowl, combine baking soda and vinegar to add to mixture. Pour batter into 3 8-inch round greased and floured pans. Bake for 20-25 minutes or until toothpick test comes out clean. Remove from heat and cool completely before frosting.

Icing Directions:
Blend cream cheese and butter together in a mixing bowl. Add marshmallow and sugar and blend. Fold in coconut and nuts. Spread between layers, on top and around cooled cake.

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