The 50's stage cannot be overlooked, my wife turned 52 and we keep adding up, the reason was sensational and filled with passion for a red velvet and enjoying it together at night.
Preheat the oven to 170ºC.
Grease and flour a 16 x 26 mold.
Sift flour, salt, and cocoa in a bowl.
Beat butter until fluffy, add sugar and eggs one by one without stopping beating.
Add vanilla.
Mix food coloring and cream just out of the refrigerator.
Using a mixer on low speed, add the flour and cream with the coloring to the mixture, alternating (flour, cream, flour in three batches).
Previously mix baking soda and vinegar and add at the end and mix very well.
Marshmallow Fondant:
Melt the marshmallows and water in a double boiler.
Let it cool for one or two minutes.
Add powdered sugar gradually.
Knead slowly on the table.
Obtain a smooth, soft paste.
Refrigerate in a plastic bag for one hour.
Cover the cake with a little honey, water, or jam and cover it with fondant.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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