Fishy Red Velvet Cake Recipe
a.. Prep: 30 min. + cooling Bake: 15 min. + cooling
b.. Yield: 12-16 Servings
30
15
45
Ingredients
a.. 1 cup butter, softened
b.. 1-1/2 cups sugar
c.. 2 eggs
d.. 1 teaspoon vanilla extract
e.. 1 teaspoon butter flavoring
f.. 1 bottle (1 ounce) red food coloring, optional
g.. 2-1/2 cups cake flour
h.. 2 tablespoons baking cocoa
i.. 1 teaspoon baking soda
j.. 1 cup buttermilk
k.. 1 teaspoon vinegar
l.. FLUFFY FROSTING:
m.. 1-1/2 cups 2% milk
n.. 1/2 cup all-purpose flour
o.. 1-1/2 cups butter, softened
p.. 1-1/2 cups sugar
q.. 1-1/2 teaspoons vanilla extract
r.. 1-1/2 teaspoons butter flavoring
s.. Gummy fish and worms, optional
Directions
a.. In a large bowl, cream butter and sugar until light and fluffy. Add eggs,
one at a time, beating well after each addition. Beat in vanilla, butter
flavoring and food coloring if desired. Combine flour, cocoa and baking soda.
Combine buttermilk and vinegar. Add flour mixture alternately with buttermilk
mixture to creamed mixture. beating well after each addition.
b.. Pour into three greased and floured 9-in. round baking pans. Bake at 350°
for 15-20 minutes or until a toothpick inserted near the center comes out
clean. Cool in pans for 10 minutes before removing to wire racks to cool
completely.
c.. For frosting, whisk together milk and flour in a saucepan. Cook, over
medium heat stirring constantly, for 5 minutes or until thickened. Cover and
cool.
d.. In a large bowl, cream butter and sugar until light and fluffy. Beat in
vanilla and butter flavoring. Gradually add cooled milk mixture and beat 4
minutes or until light and fluffy. Frost cooled cake. Decorate with gummy fish
and worms if desired. Yield: 12-16 servings.
Nutritional Facts 1 serving (1 piece) equals 524 calories, 30 g fat (18 g
saturated fat), 107 mg cholesterol, 404 mg sodium, 59 g carbohydrate, 1 g
fiber, 5 g protein.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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