Red Velvet Cake

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
3  eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:

2 - 16-ounce boxes of confectioner’s sugar
2 sticks soft butter
2 cups marshmallow fluff
2 cups shredded coconut
2 8-ounce package of cream cheese

Block of White Chocolate

350* preheated oven
2 greased and floured cake pans

Cake Base
Beat eggs then add the sugar. Add cocoa and food coloring and mix well.  Sift the flour and salt then alternately add it and the buttermilk to creamed mixture.  (ie: flour mix, buttermilk, flour mix, buttermilk...end with flour mix)  Add vanilla.  In a side bowl, mix soda and vinegar then pour over mixture and blend.  Using a mixing cup, pour batter equally into prepared pans.  Drop pans to release air bubbles ( 3 times should do it) and place in oven for 25 minutes or until done.

While the cake is baking, mix icing.

 Icing:

Blend cream cheese and butter. Add marshmallow fluff and sugar and blend.  Fold in coconut. Spread between layers and on top and sides of cooled cake.  Shave block of white chocolate into curls (veggie peeler works for this technique) and sprinkle along sides and top for drama....Pipe icing along rim of bottom and top.