Red Velved Cake

I posted this on my blog a little while ago, but here it is again...to kick off our new blog.
It is from FoodNetwork.com, but we did make a couple of adjustments when we made it.

Grandmother Paula's Red Velvet Cake

Ingredients
Cake:

* 2 cups sugar
* 1/2 pound (2 sticks) butter, at room temperature (I ADDED 1 STICK)
* 2 eggs
* 2 tablespoons cocoa powder
* 2 ounces red food coloring (I USED ONLY 1 OUNCE)
* 2 1/2 cups cake flour
* 1 teaspoon salt
* 1 cup buttermilk (I THINK I USED A SUBSTITUTION OF 1 cup milk 1 Tb lemon juice)
* 1 teaspoon vanilla extract
* 1/2 teaspoon baking soda
* 1 tablespoon vinegar

Icing:

* 1 (8-ounce) package cream cheese
* 1 stick butter, softened (I USED 1/2 STICK)
* 1 cup melted marshmallows
* 1 (1-pound) box confectioners' sugar
* 1 cup shredded coconut
* 1 cup chopped pecans

Directions

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one 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 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
Icing:

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.