INGREDIENTS: cake
1/2 cup butter softened
1 1/2 cups sugar
2 eggs
2 bottles red food coloring (1 oz each)
1 tbsp white vinegar
1 tsp vanilla
2 1/4 cups cake flour
2 tbsp baking cocoa
1 tsp baking soda
1 tsp salt
1 cup buttermilk
In a large bowl,mix butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in food color, vinegar, and vanilla. Combine the flour, cocoa, baking soda, and salt; add to creamed mixture and buttermilk.
Pour into greased and floured Bundt pan. Bake at 350 for 35 to 45 min or until toothpick comes out clean. Cool for 10 min before taking out of pan and let cool completely.
Frosting
1 12oz can evaporated milk
4 egg yolks
1 1/2 tsp vanilla
1 1/2 sticks butter
3 cups flaked coconut
1 1/2 cups sugar
1 1/2 cup pecans
Whisk egg yolks, milk and vanilla in a large saucepan over medium heat until well blended. Add butter and sugar and cook over medium heat for about 15 minutes, or until golden brown and thickened. Stir constantly. Remove from heat, add coconut and pecans, mix thoroughly. Pour into 9x13 dish to cool.
Lastly frost cake after cake and frosting are cool.
1/2 cup butter softened
1 1/2 cups sugar
2 eggs
2 bottles red food coloring (1 oz each)
1 tbsp white vinegar
1 tsp vanilla
2 1/4 cups cake flour
2 tbsp baking cocoa
1 tsp baking soda
1 tsp salt
1 cup buttermilk
In a large bowl,mix butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in food color, vinegar, and vanilla. Combine the flour, cocoa, baking soda, and salt; add to creamed mixture and buttermilk.
Pour into greased and floured Bundt pan. Bake at 350 for 35 to 45 min or until toothpick comes out clean. Cool for 10 min before taking out of pan and let cool completely.
Frosting
1 12oz can evaporated milk
4 egg yolks
1 1/2 tsp vanilla
1 1/2 sticks butter
3 cups flaked coconut
1 1/2 cups sugar
1 1/2 cup pecans
Whisk egg yolks, milk and vanilla in a large saucepan over medium heat until well blended. Add butter and sugar and cook over medium heat for about 15 minutes, or until golden brown and thickened. Stir constantly. Remove from heat, add coconut and pecans, mix thoroughly. Pour into 9x13 dish to cool.
Lastly frost cake after cake and frosting are cool.