Grandmother Paul's Red Velvet Cake (Paula Deen) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 20 |
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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 . I also have a penciled note on my copy saying to add 1/2 cup applesauce (for moistness). Ingredients:
2 eggs |
2 cups sugar |
1 teaspoon cocoa |
2 ounces red food coloring |
1 cup butter |
2 1/2 cups cake flour |
1 teaspoon salt |
1 cup buttermilk |
1 teaspoon vanilla |
1/2 teaspoon baking soda |
1 tablespoon vinegar |
2 egg whites |
1 1/2 cups sugar |
5 tablespoons cold water |
2 tablespoons light corn syrup |
1 cup miniature marshmallow |
1 cup shredded coconut |
1 cup pecans, chopped |
Directions:
1. For the cake:.
2. Preheat oven to 350.
3. Beat eggs; add sugar and butter and cream.
4. Mix cocoa and food coloring, then add to creamed mixture.
5. Sift flour and salt together.
6. Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
7. In a small bowl, combine soda and vinegar, then add to mixture.
8. Pour into three 8-inch greased rounds.
9. Bake for 20 - 25 minutes.
10. For the icing:.
11. Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
12. Add marshmallows; stir until melted.
13. Fold in coconut and pecans.
14. Spread between layers and on the tops and sides of the cooled cake.
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