BLUE VELVET CAKE
2 cups sugar
3 sticks butter, at room temperature, and divided (375 ml)
2 eggs
1 tablespoon cocoa powder
25 ml blue food coloring
2 ½ cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon baking soda
1 tablespoon vinegar
1 package cream cheese
1 cup marshmallows, melted
2 kg confectioner’s sugar
1 cup shredded coconut
1 cup pecans, chopped
Preheat oven to 350°C. Grease and flour 3 (8-inch) round pans.
In a mixing bowl, cream the sugar and 2 sticks butter, mix until light and fluffy.
Add the eggs 1 at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well.
Sift together flour and salt.
Add flour mixture to the creamed mixture alternately with buttermilk.
Blend in vanilla.
In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into pans.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from heat and cool completely before frosting.
Icing:
Blend cream cheese and 1 stick butter together in a mixing bowl.
Add marshmallows and sugar and blend.
Fold in coconut and nuts.
Spread between layers and on top and sides of cooled cake.
Recipe: Paula Dean
Photo: Elmarie van Dalen
