2 cups sugar
250g butter at room temperature
1 tablespoon cocoa powder
60ml blue food colouring
2 ½ cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon baking soda
1 tablespoon vinegar
• 1 tub cream cheese
125g butter, softened
1 cup melted marshmallows
2 cups icing sugar
1 cup shredded coconut
1 cup chopped pecans
Preheat oven to 180 degrees. Grease and flour 3 (8-
inch) round pans.
In a mixing bowl, cream the sugar and 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.
Blend cream cheese and 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.
INFO / TIPS / CREDITS
by Zeenath Sheik Sultan on fb