Red Velvet Cake - cooking recipe

Ingredients

For the cake
2 1/2 cups sifted cake flour
2 tablespoons good quality cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla
For the Frosting
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 cup melted marshmallows (you may use Fluff marshmallow creme to make it easier)
1 (1 lb) box confectioners' sugar
1 cup chopped pecans

Preparation

For the cake: Preheat the oven to 350 degrees F.
Grease and flour 2 (9-inch) cake pans.
In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.
In a large bowl, cream together sugar and butter.
Beat in eggs one at a time.
Alternately add flour mixture and buttermilk.
Beat in food coloring and vinegar, then add vanilla.
Spread the batter evenly in the pans.
Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
Turn out onto a rack to cool.
Frosting: Blend cream cheese and butter together in a mixing bowl.
Add marshmallows and sugar and blend.
Fold in nuts.
Spread between layers and on top and sides of cooled cake.