Red Velvet Cake

2 eggs
2 cups sugar
1 tsp. cocoa
2 ounces red food coloring
2 sticks butter
2 1/2 cups cake flour
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1/2 tsp. baking soda
1 Tbsp. vinegar



Recipe:

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 baking 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 cakes tests done.

Icing:
2 egg whites
1 1/2 cups sugar
5 Tbsp. cold water
2 Tbsp. light corn syrup
1 cup miniature marshmallows
1 cup shredded coconut
1 cup chopped pecans

Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat. Add marshmallows and stir until melted. Fold in coconut and nuts. Spread between layers and on top and sides of cake.
Source: Paula Deen's Kitchen Classics