This recipe was my Grandma's Great Grandmas' recipe. She made it every Christmas or if requested for our birthday. This is the only way I will eat a Red Velvet cake, it is sinfully rich and well worth the tine spent making it. Each time I make it I think of Grandma working in her kitchen with me beside her while she made it.
2Cream sugar and butter, add eggs ( make sure they are large if not use 3 eggs) beat until fluffy.
3Make a paste by mixing the cocoa and vinegar and add to butter mixture.
4Sift salt, baking soda and flour together, add this and buttermilk, vanilla and red food coloring to butter mixture.
5Pour batter into 2 round cake pans that have been coated with nonstick spray ( or what ever you use to prevent sticking to pan). Bake at 350 for 25 minutes. The cake layers will be thin so I would check them at 20 minutes to be safe. Varies with different ovens.
6While the cake is baking cream the butter and powder sugar and flour, sweet milk and vanilla. Once it is smooth and creamy add the coconut and pecans mixing well.
7Once the cake has cooled completely frost the cake. I use the icing sparingly on the middle layer just to make sure I have enough to cover entire cake.