1
Put on gloves to avoid staining hands with food coloring.
2
Beat together 2 sticks of softened butter and 2 cups of sugar until smooth.
3
Add 1 egg at a time to the butter and sugar mixture.
4
In a separate bowl, combine 2.5 cups of cake flour and 2 tablespoons of cocoa, stirring together.
5
Add 0.5 teaspoon of baking soda and 1 tablespoon of vinegar to the flour mixture and stir until foamy.
6
Pour the flour and cocoa mixture into the butter and sugar mixture, alternating with buttermilk until fully combined.
7
Slowly add food coloring to achieve desired color.
8
Divide the batter evenly using a measuring cup into prepared cake pans.
9
Preheat the oven to 350 degrees Fahrenheit and bake the cakes until the center springs back when touched or slightly pulls away from the sides of the pan.
10
Ensure the cake pans are spaced apart in the oven for proper heat circulation.
11
While the cakes are baking, prepare the icing by creaming together 1 package of softened cream cheese and 1 stick of softened butter.
12
Add melted marshmallows to the cream cheese and butter mixture.
13
Mix in 1 box of powdered sugar until combined.
14
Fold in 1 cup of sweetened shredded coconut and 1 cup of chopped pecans into the icing mixture.
15
Allow the cakes to cool completely before icing to prevent melting the frosting.
16
Place a dab of frosting on the cake plate to prevent the cake from moving.
17
Divide the frosting evenly between the three layers of cake, adjusting layers as necessary to keep them straight.
18
Decorate the cake for a festive look, suggesting holly and berries for decoration.
