Forget about it! Janji rasanya Yummy...!!! I learned making this cake from my baking 'Guru' hehehehe Cik Nurul....big clap for her. I love the colour and also the texture is sooooo nice and soft. We decided not to use cheese topping, we used creamy frosting instead. Woww....memang sedap!
Dah lama tak update blog coz sibuk baru nak belajar photography. Maybe one day the photo in this blog will be better i hope.Hehehehe...berangan lah tu!!!! Here are some of the photo i took last Saturday with a group of professional photographer in Klang's Little India.
To be continue........
source: Paula Deen
Ingredients
Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one 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 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting
For the frosting beat cream cheese and butter together, add icing sugar.
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