Ingredients
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
11⁄2 cups sugar
5 tablespoons cold water
2 tablespoons light corn syrup
1 cup miniature marshmallows
1 cup or 31⁄2-ounce can shredded coconut
1 cup chopped pecans
Directions
1. Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well.
2. 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.
3. Pour into three 9-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
4. 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 nuts. Spread between layers and on top and sides of cooled cake.
Serves 16 to 20
Excerpted from The Lady & Sons Savannah Country Cookbook by Paula Deen. Copyright © 2009 by Paula Deen. Excerpted by permission of Random House Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now.