Ingredients

1 teaspoon vanilla

1 cup buttermilk

1 teaspoon salt

2 1/2 cups cake flour

3 sticks butter, 2 for cake, 1 (softened) for icing

2 oz red food coloring

2 tablespoons cocoa

2 cups sugar

2 eggs

1/2 teaspoon baking soda

1 tablespoon vinegar

1 (16 oz) box confectioner's sugar

1 cup marshmallows, melted

1 cup shredded coconut

1 cup pecans, chopped

1 (8 oz) package cream cheese

Preheat oven to 350°. Beat eggs; add sugar. Mix cocoa and food coloring. Add 2 sticks 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.

Icing:

Blend cream cheese and 1 stick softened butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

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